I've had this recipe in the back of my mind since we went to a party recently and someone brought a huge trifle. I of course couldn't eat it, but I love a good layered dessert and think they look and taste amazing. Of course they involve a little extra work, but I think it's worth it. I don't have a trifle bowl, due to the moratorium placed on my kitchen purchases, so I used dessert cups.
I'm also entering this into Kelly's "Our Spunky Holiday" roundup in honor of Independence Day. I went with red, white, blue, and chocolate :)
I used a couple different recipes to make this, so here we go!
Summer Chocolate and Berry Mini-Trifle
(gluten free, soy free, dairy free, egg free, grain free)
I used my Mini Coconut and Almond Cake recipe for the cake. I put it in a glass bread pan and baked for approximately 40 minutes. It will still be a bit soft when you take it out, but it firms up when cool, so a toothpick test won't necessarily work.
|Cake out of the oven|
Chocolate Pudding Layer:
1 cup raw cashews (soaked and softened in hot water)
1/4 cup raw cacao powder
1/2 cup coconut milk (I used So delicious unsweetened)
1 tsp vanilla
pinch of sea salt
Place all ingredients in blender or food processor and blend until smooth. Place in the refrigerator to chill (it will firm up).
Coconut Cream Layer:
You can use Kelly's recipe HERE but probably cut it in half. Or, you can just take the cream off the top of a chilled coconut milk can or your favorite whipped topping.
Putting it all together:
I started with chopped strawberries, then a layer of cake broken up a bit as seen below. How much you use will depend on the dessert cup that you use - I used about a third here.
Next, a layer of the chocolate pudding, followed by the coconut cream and blueberries (and more strawberries if you wish.
You can always add more layers, especially if making it in a taller glass like this one below:
Chill in the refrigerator and then enjoy!
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