Raw Trifle 
07/12/19 | Tamara Brown

Raw Trifle? Seriously?
INGREDIENTS
Cake Base
  • 1 1/2 cup almonds                    
  • 1 cup shredded coconut
  • 10 medjool dates
  • 2 tsp water
  • 1 tsp vanilla extract

Vanilla Custard

  • 4 cups of cashews, soaked for 2 hrs
  • 2 cups of water 
  • 1/2 cup maple syrup
  • 2 Tbsp granulated stevia
  • 2 Tbsp coconut oil
  • 1 1/2 Tbsp vanilla bean paste
  • 3/4 tsp turmeric powder

Coconut Cream

  • 2 cans organic coconut cream, refrigerated
  • 2 Tbsp granulated stevia
  • 1 Tbsp vanilla bean extract 
DIRECTIONS
  1. To make the base, place the almonds and coconut into a food processor and process until finely ground.
  2. Add the remaining base ingredients and process until well combined.
  3. Press the mixture into a container lined with baking paper and refrigerate.
  4. To make the custard, soak the cashews for at least two hours beforehand. Discard the water.
  5. Place all ingredients into a food processor or high speed blender and blend until very smooth. Scrape down the sides at regular intervals to make sure all the ingredients are well mixed.
  6. Chill in the fridge for half an hour before serving (this will thicken it up).
  7. Take 2 cans of chilled coconut cream. Open the can from the bottom and drain out the water. Scoop out the thick cream and whip with 1 Tbsp vanilla extract and 2 Tbsp granulated stevia powder. Refrigerate.
  8. To assemble the trifle, cut the cake base into bite sized bits. Place half of them in the bottom of the trifle bowl and cover with 1 sliced mango and 1 cup of strawberries. Top with half of the custard and then half of the cream. 
  9. Repeat process until all produce is used. Refrigerate.
A Word from The Raw Food Girl
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One of my favourite Christmas desserts is TRIFLE. Cream, custard, cake - it's the trifecta for a sweet tooth!

These days, the idea of making a traditional Trifle makes me feel kind of sick. It's an absolute bomb for gluten, dairy and of course - SUGAR.

My raw version contains plenty of healthy fats (hello cashews and coconut!), and natural sweetners (stevia, maple syrup and fruits). A small amount goes along way here - you won't feel the need to keep going back for more.

Frequent consumption of refined sugar and processed foods can mess with our hormone cycles - actively "switching off" our full hormone (leptin), and "switch on" our hungry hormone (gherlin). 
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Eating foods in their whole food form helps regulate these imbalances - meaning we are satiated when we should be, and not when we've eaten way too much.

Even though this trifle is raw and made with whole foods, it's not what you want to be eating for breakfast. This is a treat - which means it's a perfect addition to your Christmas feast. Enjoy!