I eat so many salads and veggies meals these days, one could almost call me a plant-based eater. While I am not exclusive to plant-based foods, I do enjoy quite a bit more than I would have ever thought possible years ago.
I do love desserts and definitely try to stay away from traditional sweets and sugars. This recipe I am sharing, courtesy of Plant-Based Innovator Edward & Sons, is perfect for a summer treat or a special occasion. It uses plant-based sweeteners and vegan choices, but anyone will love this one!
Below is the recipe that can also be found on their website too along with loads of other great recipes. Check them out.
Thanks to Edward & Sons for the recipe and great vegan and plant-based foods.
Vegan Berry Chocolate Trifle Recipe
Ingredients:
Vegan Berry Chocolate Trifle
makes 4)
1 8×8” square of your favorite vanilla cake (or boxed mix)
1 cup strawberries, sliced
1 cup raspberries
1 cup blueberries
Coconut Whipped Cream
1 can Native Forest® Organic Unsweetened Simple Coconut Cream, chilled at least 24 hours
1 tbsp agave or maple syrup
1 tsp vanilla extract
Chocolate Custard
2 cups (240g) almond milk
1/3 cup (50g) coconut sugar
3 tbsp (22g) arrowroot
1/3 cup (35g) cocoa powder
1/2 tsp vanilla extract
1/4 tsp salt
Instructions:
- Bake the cake, chill overnight, then cut into 1” cubes.
- Prepare the custard: Whisk together coconut sugar, arrowroot, cocoa powder, and salt in a medium saucepan. Add almond milk and whisk to combine. Heat on medium, whisking frequently, until it begins to boil. Boil 2-3 minutes, whisking constantly until thickened. Remove from heat, transfer to a glass bowl, place a piece of plastic wrap on top touching the top surface of the custard. Refrigerate overnight (or at least 8 hours).
- Prepare the coconut whipped cream: Scoop out the solid part from the can of coconut cream. Whip with a hand beater until smooth and fluffy. Add sweetener and vanilla, whip until combined. If it gets too thin while mixing, refrigerate 30 minutes to re-thicken.
- Assemble the trifles: layer chunks of cake, chocolate custard, berries, whipped cream. Repeat until the dish(es) are filled to the top.
- Eat!
Vegan Berry Chocolate Trifle
Ingredients
- 1 8×8” square of your favorite vanilla cake (or boxed mix)
- 1 cup cup strawberries, sliced
- 1 cup raspberries
- 1 cup blueberries
Coconut Whipped Cream
- 1 can Native Forest® Organic Unsweetened Simple Coconut Cream, chilled at least 24 hours
- 1 tbsp agave or maple syrup
- 1 tsp vanilla extract
Chocolate Custard
- 2 cups almond milk
- ⅓ cup coconut sugar
- 3 tbsp arrowroot
- ⅓ cup cocoa powder
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Bake the cake, chill overnight, then cut into 1” cubes.
- Prepare the custard: Whisk together coconut sugar, arrowroot, cocoa powder, and salt in a medium saucepan. Add almond milk and whisk to combine. Heat on medium, whisking frequently, until it begins to boil. Boil 2-3 minutes, whisking constantly until thickened. Remove from heat, transfer to a glass bowl, place a piece of plastic wrap on top touching the top surface of the custard. Refrigerate overnight (or at least 8 hours).
- Prepare the coconut whipped cream: Scoop out the solid part from the can of coconut cream. Whip with a hand beater until smooth and fluffy. Add sweetener and vanilla, whip until combined. If it gets too thin while mixing, refrigerate 30 minutes to re-thicken.
- Assemble the trifles: layer chunks of cake, chocolate custard, berries, whipped cream. Repeat until the dish(es) are filled to the top.
- Enjoy!
Notes
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.