This rich, decadent dairy-free pudding is perfect for getting you in the festive spirit!
Vegan chocolate cherry trifle
By Rhian Williams (www.rhiansrecipes.com)
Serves 8 | Prep 30 mins plus chilling | Cook 10-15 mins | Calories 320 (per serving)
GF DF EF V MF
Ingredients
For the jelly:
- 400g (14oz) tinned cherries in syrup
- a splash of sherry, to taste
- 1 tsp agar powder
For the chocolate custard:
- 2 tbsp cocoa powder
- 20g (¾oz) gluten-free, dairy-free dark chocolate
- 2 tbsp maple syrup (or any other sweetener)
- 500ml (18fl oz) unsweetened cashew milk (or sub any other milk)
- 5 tbsp cornflour
For the coconut whipped cream:
- 400g (14oz) full fat coconut milk, chilled overnight
- ¼ tsp vanilla extract
- 2 tbsp maple syrup (or any other sweetener), to taste
- 1 tbsp cacao nibs, to decorate
Method
- Place the cherries (and the syrup) in a saucepan and bring to a simmer. Once simmering, add the agar powder and mix well.
- Pour the jelly mixture into either one large serving bowl or eight smaller individual ramekins and leave to cool and set.
- Add the custard ingredients to a saucepan and mix well before heating. Cook on a low heat for 7 minutes, stirring constantly, until a thick custard has formed.
- Once the jelly has set completely, pour the custard mixture on top, then leave to cool and set.
- Open the chilled coconut milk tin upside down – the coconut cream will be at the bottom and you can just pour away the watery liquid.
- Place the thick, creamy part into a bowl with 3 tbsp water. Add the maple syrup and vanilla extract.
- Use an electric whisk (or a manual one and some elbow grease) to whip up the coconut cream until light and fluffy.
- Once the custard has cooled down and set completely, pour the coconut whipped cream on top of the trifle.
- Sprinkle with cacao nibs to decorate.
- This trifle is best served after having been kept in the fridge for a few hours. Keep covered in the fridge for a few days.
About the author
Rhian specialises in creating easy, undetectably vegan + gluten-free recipes with lots of Japanese inspiration! You can find her recipes on her website www.rhiansrecipes.com.