Raw Vegan Trifle

In addition to the raw nut cheese platter that we took to the potluck yesterday, my good pal Steph and I made a raw vegan trifle. My husband loves trifle (especially making it with pound cake) so we have a nice trifle dish that was ready to be put to use. We used a brownie base for the cake, coconut cream, cherries and topped it with raspberries. It’s a great flavour combination. The only trick is that you have to keep it really cold because the coconut cream melts pretty easily and the raw brownie is a lot more dense than regular cake so it can weigh down on the cream. Still, it’s a very easy recipe and the presentation makes it seem more impressive and fancy than the actual work that goes in to making it. I’m going to have to be pretty approximate with the ingredients.

When making these types of desserts, you really need to just start blending and go with your instincts and common sense to get the flavour and textures that you want. Raw Trifle of Awesomeness

Raw Vegan Trifle of Awesomeness

with Raw Coconut Cream

Make coconut cream at least 6 hours in advance of the recipe. I recommend getting this step out of the way at least one day in advance so that it has time to set in the fridge. If you want to make sure that you get a very thick cream, use a full jar or 450g of coconut butter. You could also make a delicious trifle by replacing this coconut cream section with a raw vegan ice cream. 

  • 1 cup Coconut Butter (half a jar or about 3 cups of fine dehydrated coconut converted in to coconut butter by blitzing in the food processor)
  • 8 cups of Raw Coconut Milk (or equivalent)
  • .5 cup Coconut Oil
  • .33 cup lucuma powder (optional)
  • .25 cup Agave or to taste

Brownie Base These are the aproximate amounts for one layer: 

  • 2 cups Dates
  • 1.5 cups Unsweetened dried coconut
  • 1 cup Raw Almonds
  • 5 to 6 tbsp Raw cacao powder or cocoa powder
  • pinch Himalayan Salt
  • Raw Salted Caramel sauce (highly optional – I only added some in because I had some left… but it’s definitely delicious! You could even use this for an additional trifle layer.)
Method:
  1. Make coconut cream in advance by blitzing coconut butter in the food processor and then adding other ingredients. Let chill in the fridge for 6 to 48 hours. The longer, the better!
  2. Make the brownie base by blitzing all ingredients in the food processor. For bottom brownie layer, press in to the bottom of the trifle dish.
  1. Cover first brownie layer with pitted cherries (fresh or if you’re using frozen, drain them in advance to avoid extra liquid) or other fruit of choice.
  2. Cover cherries or other fruit with half of the coconut cream.
  3. Place entire trifle dish and other half of the coconut cream in the fridge while you make another batch of the brownie layer.
  4. Use hands to press the 2nd brownie dough into a large disc. You can also make long dough “snakes to wrap around the trifle dish. You won’t be able to press this layer so get the brownies ready as much as possible with your hands and then just place on top of the coconut cream layer. As soon as you take the trifle back out of the fridge, act fast!
  5. Cover the brownie layer with another layer of fruit, then the rest of the coconut cream, then garnish with cherries or fruit.
  6. Keep the trifle in the fridge or even the freezer until ready to serve.
In a perfect world, we would have taken a break before assembling all of the second layers and we could have put the trifle in the freezer for a while. Since we didn’t have time to do that, the cream did get pretty soft and soupy but it was still delicious!
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