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Vegan Chocolate Trifle with Coconut and Berries

I like challenging myself with making vegan desserts. Although I’m not a vegan, I respect and admire  this way of living and I try to reduce the amount of eggs and milk I consume daily.

This vegan chocolate trifle is made of chocolate streusel, coconut cream and berries, all layered-up in a glass. It’s easy to make and everyone will love it.

Vegan Chocolate Trifle with Coconut and Berries

Photo: Natalie Levin



Vegan Chocolate Trifle with Coconut and Berries

5-6 individual desserts

For chocolate streusel:
75 grams cold coconut oil
120 grams sugar
1 tbsp. maple
50 grams cornstarch
20 grams cocoa powder
50 grams almond meal

For the berries:
200 grams frozen or fresh berries
30-40 grams sugar

For coconut and vanilla cream:
400 grams coconut cream (at least 17% fat), cold
2 tbsp. sugar powder
1 tsp. vanilla extract

Decoration:
100 grams dark chocolate, finely chopped

Preparation:

  1. Chocolate streusel: preheat oven to 170 degrees.
  2. In a food processor with a steel blade put coconut oil, sugar, maple, cornstarch, cocoa and almond meal and blend until the mixture is crumbly.
  3. Transfer the crumbs onto a pan lined with baking paper and bake for 10-15 minutes, or until set and fully baked.
  4. Cool completely at room temperature.
  5. Berries: in a small bowl, mix berries and sugar and set aside for about 1/2 hour, until the fruit begin to ooze a little fluid.
  6. Coconut and vanilla cream: in a mixer bowl whip only the hydrogenated fats of coconut cream (without fluid!), sugar powder and vanilla until you get a very stable whipped cream.
  7. Assembly: Place 1-2 tablespoons of berries at the bottom of each glass (including some liquids).
  8. Drizzle over coconut cream and sprinkle 2-3 teaspoons of chocolate streusel.
  9. Repeat the order of the layers again and finish with cream.
  10. Decorate with grated chocolate and serve.

Notes:

  • Keep the vegan chocolate trifles in the refrigerator for 2-3 days.
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