Dairy Free Mini Trifles

You know what they all say - “less strifle, more trifle” (or maybe not). But either way, trifle is always a good idea for the whole gang on Christmas day.

For those who fear the soggy-cake-vibes of your Grandma’s typical trifle - fear not. We’ve made a cleaner version of sponge cake featuring Thriving Protein. It tastes a whole lot better and packs a whole lot more nutrition (we promise Grandma will approve).

Plus by using our Natural Gelatin to make the jelly, swapping to plant based custard, and layering on your favourite fruits. It’s a nourishing dessert and a winner all around.

Ingredients

½ cup water

2.5 cups berry fruit juice

2 tbsp of maple syrup

1 cup of strawberries, hulled and sliced

2 nectarines, cheeks removed and sliced

¾ cup of plain flour (or your choice of flour)

2 eggs

1 cup coconut sugar

1 tsp baking powder

125 coconut oil, melted

½ cup plant milk

50g flaked almonds

1 tbsp maple syrup

500g Plant based custard

8-10 blackberries

PRODUCTS

3 tbsp Natural Gelatin

¾ cup of Thriving Protein Smooth Vanilla

Method

Bloom gelatin in a bowl with the water for 2-3 minutes.
Heat juice on a gentle heat, then add gelatin and maple syrup. Stir until gelatin has melted, and allow to cool to around room temperature.
Set out 6 average sized glasses/jars or 4 mini trifle bowls , place half of the hulled strawberries and nectarines in the base of the glasses. Top with most of the gelatin mixture, reserving about 1/2 cup, and pour that into a small container (we used 18 x 12 cm)
Place in the fridge for 2 hours until set.
Meanwhile, to make the cake, preheat oven to 160. Place Thriving Protein, flour, eggs, coconut sugar, baking powder, coconut oil & plant milk in a bowl, mix to combine then place in a lined baking tray, bake for 55 minutes. Test with a skewer to ensure it’s cooked through
Set out onto a rack and cool completely. Then cut into 2cm cubes.
Make the candied almonds by heating the almonds in a pan gently until toasted, then add in the maple syrup stir around until caramelised but be careful not to burn. Turn out onto baking paper.
Assemble the trifles by layering a dollop of custard onto the jelly layer, then add a layer of cake, and half of the fruit.
Layer another dollop of custard and fruit, then top with almonds