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    trifle

    Gluten and Sugar Free Trifle

    INGREDIENTS

    PREP TIMECOOK TIMEYIELD
    0:15
    minutes
    0:15
    minutes
    8 serves

    FOR CREAM

    • 1 400ml can of coconut milk
    • 1-2 Stevia tabs
    • 1 tsp of vanilla essence
    • 2 chopped strawberries

     

    FOR SPONGE FILLING

    • 4 cups of desiccated coconut
    • 1 heaped tbs of raw cocoa powder
    • 4 eggs
    • 2 tsp of baking powder
    • 1 tsp of vanilla essence
    • 1 handful of dried dates
    • 1/2 cup of hot water

    REMAINING INGREDIENTS

    • 2 square of dark chocolate
    • 70% or higher
    • 2 punnets of strawberries

    METHOD

    FOR CHOCOLATE AND VANILLA SPONGE:

      Pre-heat oven to 180dg In two separate bowls:

    • Crack two eggs and whisk
    • Add 1 tsp of baking powder and two stevia tabs
    • Blend 4 cups of desiccated coconut into a fine
    • powder and add 2 cups to each bow
    • Add raw cocoa powder to one bowl Add vanilla essence to other bowl
    • Stir both bowls well
    • Line two trays with baking paper and add mixture to each tray
    • Spread mixture out flat and bake for 15 minutes

    METHOD FOR CREAM

    • Scoop out hard coconut milk from can and add some of the liquid milk into a large mixing bowl
    • Add 2 stevia tabs and vanilla essence and blend until coconut milk is a cream consistency.
    • Gradually add liquid coconut milk so that mixture is not too runny.

    METHOD FOR STRAWBERRY FILLING

    • Chop half a punnet of strawberries and add to blender with 1-2 tabs of stevia
    • Blend until strawberries are a liquid consistency
    • Chop remaining strawberries into halves of quarters

    PUTTING IT TOGETHER

    • Slice the sponge cake into small squares
    • Line the bottom of a bowl with one layer of cake
    • Add chopped and blended strawberries
    • Then add coconut cream on top Repeat process until bowl is full
    • Alternatively you can do this in single serve glasses
    • Finish with shaved dark chocolate on top