Chocolate Berry Tremella Trifle

 

INGREDIENTS:

 

FOR THE CRUST:
1 cup of almond flower
1 cup of coconut flower
1/3 cup of Bocha crystal sweetener or birch xylitol or the mix of both
3 pasture raised organic eggs
pinch of himalayan or sea salt

 

FOR THE CREAM LAYER:
2 cans of organic coconut milk (from the fridge)
2 (or 4)  Tbsp of Tremella Mushroom
Stevia drops and Bocha crystals to sweeten, amount depending on your tastebuds 

 

FOR THE BERRY LAYER
3 baskets of raspberries,  alternatively 2 bags of frozen raspberries 
Stevia drops to sweeten, amount depending on your tastebuds 

 

FOR THE CHOCOLATE LAYER:
6 boxes of Addictive Wellness Chocolate of your choice

 

FOR THE VEGAN CRUST:
1 cup of your favorite sugar free granola, covered and unified by melted chocolate

 

Note:
If you opt for the soft and delicious pie crust you would need to make this in a heat resistant dish - I used a 9 inch pie pan.  

 

Start with either spreading the sugar free granola evenly in the bottom of the pan OR  knead the coconut and almond flowers, 3 eggs, Bocha sweetener and pinch of salt together and cover the bottom of the pie dish with the dough.
Bake the crust for 10-12 min on 390 F.  

 

Let the pan and the crust cool off in the fridge and then pour the first chocolate layer on it. Put it back in the fridge and wait for the chocolate to set into a smooth surface.

 

While the chocolate is in the fridge take the two cans of coconut cream out of the fridge, turn them upside down, open the cans and drain the extra coconut water.  Mix them till they are smooth with a hand held blender, add 6-8 drops of organic non-bitter stevia and 2 Tbsp of Tremella powder.  Keep whipping the cream till it starts to thicken.  If you would like an even thicker consistency add an extra Tbsp of Tremella.  Interestingly the cream consistency could have quite a variation. 

 

Drain the excess juice from the raspberries and sweeten them to your liking,  We added 6 drops of organic non-bitter stevia. 

 

Take the trifle out of the fridge and cover the chocolate layer evenly with the Tremella cream, then gently scoop raspberries all around on top and smooth them over the cream.  At this point you can decide if you want to add more cream and cover that with a layer of chocolate as a finish?  
Or add the chocolate next, let it set in the fridge again and finish the top with a layer of Tremella cream that is just too much fun to decorate…?!

 

Enjoy playing with this recipe, I know you will! 

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