Banoffee trifle with caramel fudge
You probably know trifle as one of those deliciously messy desserts with layers of biscuits, cream and fruit. This version does things a little differently. Vegan, gluten-free, super simple and quick to make, with soft pear, plant-based yoghurt and a generous swirl of Vanilla Date almond butter. For the biscuit layer, just choose whatever you fancy. Oat biscuits, speculoos, vanilla biscuits, gluten-free biscuits, pretty much anything works. Crumble, layer, done. Dessert can be that simple.DessertIce cream and desserts3-4 servings15 minutes preparation
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This is how you make it
- Crumble the biscuits with your hands. You can also put them in a bag and crush them finely.
- Cut the pears into small cubes.
- Add the pear and coconut blossom sugar to a small saucepan and heat over a medium heat. Cook until the pear is soft and most of the liquid has evaporated. Leave to cool slightly.
- Stir the vanilla extract into the plant-based yoghurt.
- Layer the trifle in a glass. Start with a layer of crumbled biscuits, followed by Vanilla Date, pear and yoghurt. Repeat the layers and finish with some crumbled biscuits on top.
Tip(s)
- Use TerraSana coconut whipping cream as a plant-based alternative to Greek yoghurt or whipped cream.
- Also delicious: add small pieces of date for a little extra bite.
