Raw, Vegan Strawberry Chocolate “Trifle”
Tri-fle: noun: A thing of little importance. Britt: a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. Ok…so we are taking raw food liberties again…it really isn’t a traditional trifle but it is a darn good raw version!
I remember the first trifle I ever had. I was in dessert heaven simply because I love contrast. I love hot/cold, crunchy/smooth, sweet/sour. Texture, temperature, and flavors at odds can create the most interesting dishes. Encountering a dessert that combined different layers of taste and texture both fascinated and delighted me.
In this strawberry chocolate trifle, there are 4 different textures and 4 different flavors. Starting with the crunchy layer, topped with a ganache layer, this trifle then moves into a chocolate mousse topped with strawberries and then finally a vanilla mousse! Lather, rinse repeat and you have a beautiful layered dessert that will delight the taste buds. This is a great addition to your healthy dessert recipes!
Remember, this is a dessert and should be treated as such. Raw desserts are a wonderful addition to a healthy raw diet, but should not be the center of one.
Raw Strawberry Chocolate Trifle
Serves 8
Crunchy Layer
- 1 cup pecans
- 1 tablespoon coconut sugar (granulated)
- 4 dates, coarsely chopped
- Place all ingredients in blender and pulse until well combined.
Ganache Layer
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup or liquid sweetener of choice
- 1/2 cup raw cacao powder
- Whisk all ingredients together until smooth and well combined.
Vanilla “Mousse”
- 1 1/2 cup cashews, soaked until soft
- 1/4 cup liquid sweetener, I used maple syrup
- 1/2 cup water
- 1/2 cup coconut oil, melted
- 1 vanilla bean (scrape out interior and use)
- Place all ingredients in a high-speed blender. Blend until smooth.
- Refrigerate until set. Make sure you give this enough time. It will take a few hours.
Chocolate “Mousse”
- 1 1/2 cups cashews, soaked until soft
- 1/2 cup water
- 1/4 cup liquid sweetener, I used maple syrup
- 1/4 cup coconut oil
- 1/4 cup raw cacao powder
- Blend all ingredients in high-speed blender until smooth.
- Refrigerate until set.
For Assembly:
- 1 pint strawberries
- Slice strawberries thinly.
- Layer crunch, ganache, chocolate “mousse”, strawberries, vanilla “mousse”, strawberries, vanilla “mousse”, chocolate “mousse”, ganache and crunch.
- Alternatively…layer any way you want.
*I layered this in 4 10 oz glasses. Each glass makes 2 servings for a total of 4 servings. If you want separate servings, use smaller glasses. Or, make it in one big bowl!
Susan wrote on May 16, 2017
Looks amazing but how much is 11/2 cups of cashews in grams?
Susan wrote on May 30, 2017
I think you can find converters on-line. I don’t have that information. Cheers!
Yvonne Fulciniti wrote on December 22, 2015
Susan…thoughts on adding chia seeds to the mousse portions to add “fluffiness”. I’ve made a pudding this way and it always seems, texture-wise, like a mousse. Wanted your thoughts. I can’t wait to make this. I’m soaking cashews right now.
Susan wrote on December 29, 2015
Hi, Yvonne, I think that would be a great idea! Cheers!
Yvonne Fulciniti wrote on December 29, 2015
This was delicious. I ended up not doing the chia. My presentation was not nearly as gorgeous as yours. My favorite component was that vanilla cream…WOW…it was be lovely with fresh fruit. Thanks for your wonderful recipes and photos.
Manal wrote on October 14, 2015
Hi Susan! I love your recipes. What would be a good alternative for coconut sugar? thank you!
Susan wrote on October 14, 2015
You could use raw sugar. But it is higher glycemic. Cheers!
Ruth Lewis wrote on August 24, 2014
Going to try out this yummy looking recipe today for my man. Could I ask how long it keeps for in the fridge and is it possible to freeze it? I’m hoping we won’t get through the whole lot at once between the two of us 😉
Susan wrote on August 24, 2014
Hi, Ruth, It keeps for a couple of days in the fridge, and yes, you can freeze it. Cheers!
Catherine wrote on June 30, 2014
Your recipes are so creative and your photos are STUNNING! LOVE IT!!!
Kylie wrote on May 9, 2014
OMG! This was amazing! Family loved it! Thank-you
Deborah wrote on March 16, 2014
This was rawMAZING! Hard to believe there is NO dairy or anything that’s bad for you. It was more than delicious…is that possible? LOL as I lick my lips.