Name: Plum Trifle
Yield: 4 servings
Ingredients: For the nut topping and for the chocolate ganache:; 125 grams pecans; 1 tablespoon coconut sugar; 6 pieces dates; 150 grams maple syrup; 2 tablespoons cacao; 50 grams coconut oil; For the vanilla layer, blueberry layer and for the plum layer:; 225 grams cashews (soaked overnight); 75 grams maple syrup; 60 milliliters water; 2 teaspoons vanilla extract; 4 pieces plums, stoned and chopped; 75 grams maple syrup; 2 tablespoons coconut oil; 50 grams coconut oil, melted; 100 grams blueberries; 300 grams cashews Soaked overnight

Servings: persons

For the nut topping and for the chocolate ganache:
125 grams pecans
1 tablespoon coconut sugar
6 pieces dates
150 grams maple syrup
2 tablespoons cacao
50 grams coconut oil
For the vanilla layer, blueberry layer and for the plum layer:
225 grams cashews (soaked overnight)
75 grams maple syrup
60 milliliters water
2 teaspoons vanilla extract
4 pieces plums, stoned and chopped
75 grams maple syrup
2 tablespoons coconut oil
50 grams coconut oil, melted
100 grams blueberries
300 grams cashews Soaked overnight

1
Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
2
Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
3
Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
4
Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
5
Get excited to eat it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Plum Trifle

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