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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{ 38 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!!!

Ruth Lewis August 24, 2014 at 2:46 am

Going to try out this yummy looking recipe today for my man. Could I ask how long it keeps for in the fridge and is it possible to freeze it? I’m hoping we won’t get through the whole lot at once between the two of us ;-)

Susan August 24, 2014 at 8:27 pm

Hi, Ruth, It keeps for a couple of days in the fridge, and yes, you can freeze it. Cheers!

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