Easter Trifle

Easter Trifle



Chocolate crumbs:

 1 cup almonds

 1 cup soft dates

 1 cup raw cacao powder 

 3 tablespoons liquid sweetener (coconut nectar, honey, agave syrup etc.)

 3 tablespoons coconut oil

 pinch of salt




 1 cup freshly squeezed orange juice ( approx. 3 oranges)

 juice from 1 orange bell pepper (approx. 100 ml)

 1 mango 

 juice from 1/2 lemon

 1 cup cashews (soaked for 2-4 hours)

 1 cup coconut oil in liquid form (it melts at 25°C)

 1/2 cup xylitol

 1 teaspoon stevia drops with vanilla flavour

 salt to taste



Berry layer:

 300 g raspberries or strawberries, mashed with a fork - it's good to leave a few whole to decorate with



To make the chocolate crumbs: Put almonds, dates and cacao powder in a food processor and mix until the dates and almonds are fine chunks. Then add the sweetener, the coconut oil and salt to taste and keep mixing until the crumbs just about sticks together when squeezed between two fingers.

Now make the custard: To get the juice from the bell pepper, use a juicer or a blender and then sieve through a fine muslin cloth or nut milk bag. Peel the mango and remove its pit. Put all ingredients into a blender and blend until the cashews are completely dissolved and the mixture has a silky, smooth texture. .

In a pretty glass bowl, spread half of the chocolate crumbs on the bottom and press down with a wooden spoon to make the base even and condensed. Pour half of the custard over, then all of the berries and on top of them, the remaining crumbs. Then spread the remaining custard on the top and when it's nice an even, decorate with some berries. 

Place in a fridge for 8-10 hours, or a freezer for 2 hours, to allow the custard to stiffen up a bit before serving. 

Enjoy every mouthful of this divine, healthy dessert!