Vegan Berry Chocolate Trifle
Vegan Berry Chocolate Trifle featuring Edward & Sons' Native Forest brand Organic Coconut Cream
Servings: 4
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
This delicious Berry Chocolate Trifle is perfect for summer and is vegan and paleo-friendly!
Allow for a 2 day process