4 Layer Gluten Free Trifle Recipe

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Average Rating: 4.5 | Rated By: 2 users

Traditionally trifle is a dessert made up of layers of creams, cakes and fruits. This gluten-free trifle is made with plenty of berries, a chocolate layer, light cream and a delicious pecan crumble. This trifle dessert is always a big hit at any dinner party

Ingredients

  • For the chocolate pudding ~ ¼ cup tapioca starch • 3 cups milk • ¼ cup pure cocoa powder • 1 tsp. pure vanilla extract • ¼ cup agave nectar
  • For the pecan layer ~ 2 cups raw pecans • ¼ cup agave nectar • 1/4 cup dark rum or (Kids option 1 Tbsp. pure vanilla extract) + 1 Tbsp. GF buckwheat flour
  • For the cream layer ~ 1 cup fresh whipping cream • 3 cups GF strawberry yogurt
  • For the fruit ~ 2 cups fresh raspberries • 2 cups fresh blueberries • 4 mandarin oranges (or kiwis), sliced • Fresh mint for garnish
  • Instructions

  • For the chocolate pudding ~ Combine tapioca and cocoa powder in a medium saucepan. Slowly whisk in the coconut milk so that lumps don’t form. Place over medium-low heat and keep stirring as it cooks and starts to thicken. Remove from the heat add maple syrup and vanilla
  • For the pecan layer ~ Preheat oven to 375 F. Place the pecan layer ingredients into a food processor and blend until grainy. Sprinkle pecan mix on a baking sheet lined with parchment paper and bake for 8 minutes. Cool and break down into a crumble
  • For the cream layer ~ whip the cream until stiff peaks form. Add yogurt and gently stir until well combined
  • Using a trifle bowl, arrange half the mandarin oranges on the bottom of the bowl. Add half the chocolate pudding, half the blueberries, half the pecan crumble and half the raspberries then repeat layers again. Finish with cream and garnish with some berries and mint.
  • Refrigerate for 2 hours or overnight before serving


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