{Recipe} Peach, Mango and Raspberry Trifles

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I had intended to feature a salad recipe today, to break up the dessert theme that I have been on for the last few weeks. It all started with rocky road!

But, I realised that it may take some of you a little bit of time to source gelatine-free jelly, depending on where you live. I am unable to purchase it locally. So, I figured the earlier I posted this recipe, the sooner the search for vegan jelly could commence for readers who are considering trifle for Christmas.

Trifle was a feature of my childhood Christmases. Many years after I embraced veganism, my mum and I decided to attempt a vegan trifle. The recipe has evolved over the years, and this year I wanted to try something a little different – individual or mini trifles. They are delicious and very moreish.

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You can make the cake a day or two in advance (and store it  in an airtight container). Allow the jelly to set in the fridge – and soak the cashews – overnight. Then make the cashew cream and custard on the day that you want to serve the trifles.

I used 360ml capacity glasses. This is definitely an adult-size dessert.

Ingredients

(for 6 individual trifles)

1 vegan sponge cake or vanilla cake*

1 1/2 – 2 cups of custard

1 packet of gelatine-free jelly (jello) crystals, strawberry or raspberry flavour**

2 cups of thick cashew cream (recipe here) OR other non-dairy cream

4 ripe peaches

1 ripe mango

18 raspberries, preferably fresh

strawberry fruit spread (refined sugar free)

Method

1. Bake or acquire the cake that you will use for the trifle bases. Cut the cake in half, horizontally, and spread strawberry fruit spread on both sides. Sandwich the pieces back together again. Store in an airtight container until you are ready to assemble the trifles.

2. Make the jelly (jello), according to the packet directions, the day before you want to serve the trifles.  Allow the jelly to set in the fridge overnight.

3. Just prior to assembling the trifles, make the custard according to the packet directions then set it aside to cool and thicken.

4. If you are making the cashew cream, keep it in the fridge until you need it.

5. Wash all of the fruit, then dice the mango and peaches.

6. I used a flower-shaped cookie cutter to cut pieces of the cake, but you can use a sharp knife to cut circles of cake that are slightly smaller in circumference than the base of your glasses.

7. Line up all of your ingredients and your glasses.

8. Place a dollop of custard in the bottom of a glass, then place the cake segment on top. Add pieces of fruit to cover the cake and to fill the gaps between the cake and the glass. Then, scoop about 3 tablespoons of jelly (jello) on top of the fruit. Cover the jelly with custard, then cover the custard with a thick layer of cashew cream. Place 3 raspberries on top of the cream. Refrigerate.

9. Repeat with the remaining glasses.

After assembling the individual trifles, I had a small amount of cashew cream and jelly (jello) left (about 1/4 cup of each). I was also left with about 1/8th of a cake.

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Add a dollop of custard and a piece of cake.

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Add pieces of peach and mango.

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Add about 3 Tbsp of jelly (jello).

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Cover with custard.

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Add the cream, then top with raspberries.

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Variations – 

  • You may choose to make a ‘whole’ trifle rather than individual tiny ones. In this case, use a large, flat-bottomed, glass bowl. Cut the cake into large pieces, then follow the directions as they are outlined above, using all of the jelly and cream. You may also want to increase the amount of fruit to about 6 peaches and 2 mangoes.
  • To transform this into an adults-only decadent dessert, add a dash of kahlua coffee liqueur to the cooled custard (before assembling the trifles), and mix well.
  • If you want to reduce the sugar content, omit the jelly.
  • Gluten-free option – Use macadamia nut pieces or gluten-free biscuit pieces in place of cake, or bake a gluten-free vanilla cake. Also, ensure that the custard powder is gluten-free.

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The tiny vegans’ verdicts

As I mentioned, these aren’t child-size serves. It took my daughter, 9 years old, two days to eat her trifle. If you want to make the trifles for children, use smaller quantities and tinier vessels.

7-year-old Tiny Vegan and 4-year-old Tiny Vegan were not enamoured with the cashew cream, and were unable to finish their trifles in two days (luckily the parents of Tiny Vegans were on hand to assist with Operation Devour Trifle). I gave Little Baker a spoonful of my trifle – and he spat it onto the floor! I think the jelly caused this reaction. Never mind, I think he is too little for dessert anyway.

My daughter, on the other hand, was captivated by this dessert.

* Click here for a simple sponge cake recipe. This is the recipe that I used for these trifles. I recommend that you halve the recipe (as I did). Also, you don’t need to ice (frost) it.

** If you are ordering vegan jelly online, you may not have a lot of flavour options. I suggest avoiding orange flavoured jelly in this trifle. I speak from experience. 🙂

I order my jelly here.

Every Monday, I feature a delicious vegan recipe that is enjoyed by (most members of) my own family – I hope your family enjoys it too!

Do tell! What desserts will be making an appearance on your Christmas table this year?

Ally 🙂

{Recipe; Vegan MoFo} Chocolate and Chai: Celebrating my 100th post

This is my 100th post. 🙂

I had always assumed that I would do something monumental for my 100th post. But since it falls (almost) in the middle of Vegan MoFo, I will stick with a food theme. Besides, I am suffering from a touch of creativity fatigue. This (almost) daily posting caper is a little exhausting!

I considered posting a celebratory cake or cupcake recipe. However, I posted a cupcake recipe on Sunday, and I’ll be posting a strawberry cake tomorrow.

Ultimately, I decided to post a simple recipe.

My tagline is simply vegan after all. 🙂

I chose a recipe that does not require complicated or expensive ingredients, or multiple steps.

One that features my favourite flavour combination of the moment – chai spices – combined with my traditional favourite (chocolate, of course!).

A no-bake recipe that doubles as a decadent breakfast and a guilt-free dessert. A recipe that my children will enjoy.

A recipe that signals summer is on the way!

I settled on chocolate chai ‘ice-cream’.

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Ingredients

( 2 serves, or 3 child-size serves)

3 cups frozen banana pieces

1 generous Tbsp raw cacao powder or cocoa powder

1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg 

1/16 tsp ground cardamon

1/16 tsp of ground cloves

1 Tbsp walnut pieces

1/2 Tbsp cacao nibs or choc chips (optional)

Additional freshly grated nutmeg, for sprinkling on top (optional)

Method

1. Combine the spices and raw cacao powder in a small bowl, and mix well.

2. Place the bananas in the food processor jug, and process for 15 seconds. Stop the machine, and add the spice mixture. Process until smooth. The bananas will move through a process of looking grainy before becoming smooth and creamy in texture.

3. Serve immediately in bowls or glasses, and top with walnut pieces, cacao nibs (or choc chips) and freshly grated nutmeg.

From this......to this.

From this……………….to this.

A Tiny Vegan’s Verdict

Little Baker was the only tiny vegan who was around to share my celebratory ‘ice-cream’ treat. He devoured it in much the same way that he tackled chia pudding last week. He required a bath immediately afterwards.

I interpreted his cries of ‘more, more‘ as a nod of approval for this simple treat.

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 Ally

{Recipe; Vegan MoFo} Carob Cinnamon Chia Pudding

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I served the tiny vegans a decadent breakfast today. Yes, on a weekday morning. Weren’t they lucky?!

Thanks Vegan MoFo for keeping me motivated and inspired to experiment with new recipes. Even at 7am. 🙂

The tiny vegans usually eat porridge (oatmeal) for breakfast, with soy or rice milk, ground flax seeds, ground chia seeds, and a drizzle of maple syrup. Sometimes they have toast. Occasionally they have porridge, followed by toast. You get the gist. 🙂
chiapud2Today they all had Carob Cinnamon Chia Pudding. I whipped it up in less than 5 minutes in a high-speed blender, and refrigerated it for 20 minutes before serving.

This is my first experience with chia pudding. I was delighted by the simple and quick preparation.*

When I first read about chia pudding, I was a little underwhelmed. But I have since discovered that a mediocre sounding dessert actually makes a fancy breakfast. 🙂

chiapud3The pudding contains almond milk (unsweetened), medjool dates, raw carob powder, cinnamon, vanilla extract, black chia seeds, and white chia seeds.

I made a few changes to Dreena Burton’s Chocolate Coconut Chia Pudding. Her recipe is available here.

The changes include:

  • Using raw carob powder instead of cocoa powder.
  • Omitting the shredded coconut from the pudding mixture.
  • Adding 1/8 tsp of ground cinnamon to the blender jug with the other ingredients.
  • Dividing the mixture between 3 small serving dishes prior to refrigeration, rather than adding it to a single, large bowl.
  • Sprinkling the top of the puddings with desiccated coconut and almond meal prior to refrigeration, and adding sliced strawberries prior to serving.

Also, I opted to use only (medjool) dates to sweeten the pudding, and did not add the ‘optional’ coconut sugar, maple syrup or choc chips. I used a combination of black and white chia seeds.

The recipe makes 3 small (child-sized) serves.  Next time, I’ll double the batch to ensure that the adults don’t miss out. I had to be content with devouring the pudding mixture left behind in the blender jug. 🙂

This is definitely a viable weekday breakfast option, and I am keen to try other flavour combinations.

The Tiny Vegans’ Verdicts

My daughter was the first to discover that chia pudding awaited her on this glorious spring morning.

Her verdict: ‘This is the BEST’!

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Look at that determination!

I gave Little Baker a couple of tablespoons worth (that I pinched from 4-year-old Tiny Vegan’s dish), and he went to work on it enthusiastically.

6-year-old Tiny Vegan requested additional strawberries.

4-year-old Tiny Vegan was thrilled to be given something resembling dessert for breakfast.

6-year-old Tiny Vegan appeared to be taking his time. After eating about a third of his pudding, he announced:

‘Mummy I do like it… but you know when you eat too much of something you like that it starts to taste yucky’.

Perhaps it was too rich for him.

It appears to be quite filling. My daughter and 4- year-old Tiny Vegan did not require additional breakfast.  6-year-old Tiny Vegan had a small bowl of porridge.

Little Baker, his face smeared in pudding, called out ‘more’, ‘more’, so we gave him his brother’s leftovers. That worked out well. 🙂

* The photography took longer than the active preparation stage. 🙂

What mediocre dessert do you regard as a decadent breakfast? 

Ally

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