Raw Strawberry Chocolate “Trifle”

by Susan on February 16, 2014

Raw Trifel


Tri-fle: noun: A thing of little importance. Britt: a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. Ok…so we are taking raw food liberties again…it really isn’t a traditional trifle but it is a darn good raw version!

I remember the first trifle I ever had. I was in dessert heaven simply because I love contrast. I love hot/cold, crunchy/smooth, sweet/sour. Texture, temperature, and flavors at odds can create the most interesting dishes. Encountering a dessert that combined different layers of taste and texture both fascinated and delighted me. 

In this strawberry chocolate trifle, there are 4 different textures and 4 different flavors. Starting with the crunchy layer, topped with a ganache layer, this trifle then moves into a chocolate mousse topped with strawberries and then finally a vanilla mousse! Lather, rinse repeat and you have a beautiful layered dessert that will delight the taste buds.

-Remember, this is a dessert and should be treated as such. Raw desserts are a wonderful addition to a healthy raw diet, but should not be the center of one.

-Every element of this dessert can be prepared in advance, and I suggest doing so. You can even completely assemble it in advance so it is a great recipe for entertaining. It looks complicated, but in truth, each element is super easy to make. 

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{ 36 comments… read them below or add one }

Sevde February 16, 2014 at 6:12 pm

This looks delicious! Going to go and try it now! THANK YOU :)

Diane@BibliophilebytheSea February 16, 2014 at 7:24 pm

This looks and sounds great; thanks for sharing. (I’m new to your blog).

Susan February 16, 2014 at 7:55 pm

Welcome, Diane!

Sonia February 17, 2014 at 12:13 am

Hello Susan! I just made this yuumy treat this afternoon. I didn’t have strawberries so I used fresh organic blood plums instead. The crunch base I used was a raw buckwheat granola and I ground it up into crumbs. You are absolutely right when you say it is quite easy to put together. Thank-you for another gorgeous recipe! Can I ask you, is it better to soak pecans and dehydrate as well?
Many thanks
Sonia
Australia

Susan February 17, 2014 at 12:20 am

Hi, Sonia,

I do soak and dehydrate most of my nuts. I think it makes them easier to digest. But it is completely up to you. Cheers!

Faith Lubitz February 17, 2014 at 11:12 am

wow, nummy!!!

Laura-Jane February 17, 2014 at 11:13 am

Beautiful dessert – who knew raw could look so good? And the great thing about the crunch is you can sub your favorite nuts.

Heather @Gluten-Free Cat February 17, 2014 at 4:52 pm

What a gorgeous dessert! The layers are gorgeous and they make it feel like you’re eating 3 desserts in one. :)

Marta @ What should I eat for breakfast today February 17, 2014 at 4:59 pm

If it tastes half as good as it looks, it’s heavenly good.

Carol McKenzie February 17, 2014 at 7:29 pm

Wonderful! My son is giving raw food a try and I’m luring him over to the raw side with this dessert.

Corien February 18, 2014 at 3:32 am

As usual your recepies and beautiful pictures make my heart jump for joy and make me wanna run to the kitchen and make it myself. (I just have to ‘wait’ a few hours till work is done, jump on my bike and get me self some strawberries!)

Amber February 18, 2014 at 6:29 am

This looks divine! Would it be possible to use a natural stevia instead of a liquid sweetener such as honey/maple syrup? Obviously I wouldnt use 1/4 of vanilla stevia (my stevia has the same consistency as honey) But would it dramatically change the texture of the Mousse? How much would you recommend using?

Loving your recipes!

:)

Carol McKenzie February 18, 2014 at 6:54 pm

I made this! It’s nowhere near as pretty as yours but the family cares not. I was too impatient for the mousse to set up all the way, so the layers ran together a bit. But again, no cares at all. I still have enough mousse and crumble left for a fruitless version (my secret…I told the family there were no leftovers.)

Little tip: make the vanilla mousse first and you don’t have to clean the blender between making the two mousses :)

Zana February 18, 2014 at 8:56 pm

Please help me understand the process for soaking the cashews. Do I use the 1/2 cup in the recipe or use the 1/2 cup after the cashews are soaked and drained ? Thanks for the advice.

Holly February 18, 2014 at 11:34 pm

beautiful! and all of my favorite ingredients:)
i’ll be making it this week for sure

shartran February 19, 2014 at 7:18 am

I am always asked to make ‘my’ trifle at certain events, but will try this one next time! Sounds and looks devine!

Michele February 19, 2014 at 9:15 am

This is delicious….thank you for the creative and delicious inspiration to choose raw!

Susan February 19, 2014 at 11:53 am

Michele, so glad I can inspire you! Cheers!

Susan February 19, 2014 at 11:56 am

Shratran, I bet you have a wonderful trifle! Cheers!

Susan February 19, 2014 at 11:58 am

Follow the recipe, exactly. If it says 2 cups cashews, soaked over night – you start with 2 cups cashews and soak them. If the recipe calls for 2 cups soaked nuts, you would measure after soaking. Make sense? :-)

Susan February 19, 2014 at 11:59 am

Yay! I think you will really like it! :-)

Susan February 19, 2014 at 12:00 pm

Carol, great suggestion! :-)

Nan Story February 19, 2014 at 6:19 pm

What could you use in lieu of cashews? Cant eat cashews!

Sarah February 19, 2014 at 6:30 pm

Any suggestions for substitutions for the coconut oil? I can tolerate some, but the recipe calls for quite a bit by the time all the layers are added up.

Susan February 19, 2014 at 6:46 pm

Please see the substitution page in the FAQ section. :-)

Elizabeth February 19, 2014 at 8:36 pm

Looks divine, but … being allergic to nuts, do you think substituting tofu in the mousse would work?

Susan February 19, 2014 at 9:15 pm

Hi, Elizabeth, I think you would be better off trying to find a chocolate mousse recipe that is specifically formulated for tofu. Tofu is also cooked soybeans so, I don’t use it in a raw recipe. Cheers!

Suzy February 20, 2014 at 8:35 am

This looks sooooooo amazing! I really want to make it, but strawberries are not in season atm, might try it with raspberries!

Jane February 21, 2014 at 6:00 am

Hi there, thank you again for such an amazing recipe! I am making this for my fater in-law’s 70 birthday dinner tomorrow night just wanted to know if you think (once the mousse’s are set) do you think I could assemble the trifle in advance or should I assemble just before serving?
Thank you again…love your site!

Cheers, Jane
Australia

Alex February 24, 2014 at 2:17 pm

Dear Susan,

Just finished layering it. It looks amazing, cannot wait to try it, although the layers came out a little bit blurry, but i am sure it won’t affect the taste. Keep up the good work!

Sarah (peace love kale) February 27, 2014 at 1:48 am

This looks absolutely divine. Can’t wait to try it out! :)

sandra March 3, 2014 at 5:05 pm

I love your version of trifle – much better than the Brits’ – so much more healthy.

Ashe March 15, 2014 at 1:52 am

I adore Trifle. Mine tasted great but I was unable to get it to look like the photos. Thanks for sharing.

Deborah March 16, 2014 at 9:35 am

This was rawMAZING! Hard to believe there is NO dairy or anything that’s bad for you. It was more than delicious…is that possible? LOL as I lick my lips.

Kylie May 9, 2014 at 6:55 am

OMG! This was amazing! Family loved it! Thank-you

Catherine June 30, 2014 at 9:32 pm

Your recipes are so creative and your photos are STUNNING! LOVE IT!!!

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