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!
Carol McKenzie wrote on February 17, 2014
Wonderful! My son is giving raw food a try and I’m luring him over to the raw side with this dessert.
Marta @ What should I eat for breakfast today wrote on February 17, 2014
If it tastes half as good as it looks, it’s heavenly good.
Heather @Gluten-Free Cat wrote on February 17, 2014
What a gorgeous dessert! The layers are gorgeous and they make it feel like you’re eating 3 desserts in one. 🙂
Laura-Jane wrote on February 17, 2014
Beautiful dessert – who knew raw could look so good? And the great thing about the crunch is you can sub your favorite nuts.
Faith Lubitz wrote on February 17, 2014
wow, nummy!!!
Susan wrote on February 17, 2014
Hi, Sonia,
I do soak and dehydrate most of my nuts. I think it makes them easier to digest. But it is completely up to you. Cheers!
Sonia wrote on February 17, 2014
Hello Susan! I just made this yuumy treat this afternoon. I didn’t have strawberries so I used fresh organic blood plums instead. The crunch base I used was a raw buckwheat granola and I ground it up into crumbs. You are absolutely right when you say it is quite easy to put together. Thank-you for another gorgeous recipe! Can I ask you, is it better to soak pecans and dehydrate as well?
Many thanks
Sonia
Australia
Diane@BibliophilebytheSea wrote on February 16, 2014
This looks and sounds great; thanks for sharing. (I’m new to your blog).
Susan wrote on February 16, 2014
Welcome, Diane!
Sevde wrote on February 16, 2014
This looks delicious! Going to go and try it now! THANK YOU 🙂