Decadent Chocolate Berry Trifle
Ingredients
- 8x8" square of your favorite vanilla cake
- 1 cup strawberries, sliced
- 1 cup raspberries
- 1 cup blueberries
Coconut Whipped Cream
- 1 can Edward and Sons Native Forest Organic Unsweetened Simple Coconut Cream, chilled for at least 24 hours
- 1 tbsp agave or maple syrup
- 1 tsp vanilla extract
Chocolate Custard
- 2 cups almond milk
- 1/3 cup coconut sugar
- 3 tbsp arrowroot
- 1/3 cup cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Preparation
Bake the vanilla cake according to your favorite recipe. Chill the cake overnight and cut it into 1" cubes.
Prepare the chocolate custard: In a medium saucepan, whisk together coconut sugar, arrowroot, cocoa powder, and salt. Add almond milk and whisk to combine. Heat over medium heat, whisking frequently, until it begins to boil. Boil for 2-3 minutes, whisking constantly until the custard thickens. Remove from heat and transfer to a glass bowl. Place a piece of plastic wrap directly on the surface of the custard. Refrigerate overnight or for at least 8 hours.
Prepare the coconut whipped cream: Scoop out the solid part of the chilled can of coconut cream. Using a hand beater, whip it until smooth and fluffy. Add sweetener and vanilla extract, and continue whipping until well combined. If the mixture becomes too thin while mixing, refrigerate it for 30 minutes to re-thicken.
Assemble the trifle: In a trifle dish or individual serving glasses, layer chunks of cake, chocolate custard, berries, and coconut whipped cream. Repeat the layers until the dish(es) are filled to the top.
Serve and enjoy!
