Your whole food, plant-based life.

Raw, Vegan Strawberry Chocolate “Trifle”

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. This is a great addition to your healthy dessert recipes!

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.

Preparation Tip

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.

Raw Strawberry Chocolate Trifle

Serves 8

Crunchy Layer

  • 1 cup pecans
  • 1 tablespoon coconut sugar (granulated)
  • 4 dates, coarsely chopped
  1. Place all ingredients in blender and pulse until well combined.

Ganache Layer

  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup or liquid sweetener of choice
  • 1/2 cup raw cacao powder
  1. Whisk all ingredients together until smooth and well combined.

Vanilla “Mousse”

  • 1 1/2 cup cashews, soaked until soft
  • 1/4 cup liquid sweetener, I used maple syrup
  • 1/2 cup water
  • 1/2 cup coconut oil, melted
  • 1 vanilla bean (scrape out interior and use)
  1. Place all ingredients in a high-speed blender. Blend until smooth.
  2. Refrigerate until set. Make sure you give this enough time. It will take a few hours.

Chocolate “Mousse”

  • 1 1/2 cups cashews, soaked until soft
  • 1/2 cup water
  • 1/4 cup liquid sweetener, I used maple syrup
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
  1. Blend all ingredients in high-speed blender until smooth.
  2. Refrigerate until set.

For Assembly:

  • 1 pint strawberries
  1. Slice strawberries thinly.
  2. Layer crunch, ganache, chocolate “mousse”, strawberries, vanilla “mousse”, strawberries, vanilla “mousse”, chocolate “mousse”, ganache and crunch.
  3. Alternatively…layer any way you want.

*I layered this in 4 10 oz glasses. Each glass makes 2 servings for a total of 4 servings. If you want separate servings, use smaller glasses. Or, make it in one big bowl!

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  1. Manal wrote on October 14, 2015

    Hi Susan! I love your recipes. What would be a good alternative for coconut sugar? thank you!

    • Susan wrote on October 14, 2015

      You could use raw sugar. But it is higher glycemic. Cheers!

  2. Ruth Lewis wrote on August 24, 2014

    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 wrote on August 24, 2014

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

  3. Catherine wrote on June 30, 2014

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

  4. Kylie wrote on May 9, 2014

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

  5. Deborah wrote on March 16, 2014

    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.

  6. Ashe wrote on March 15, 2014

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

  7. sandra wrote on March 3, 2014

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

  8. Alex wrote on February 24, 2014

    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!

  9. Jane wrote on February 21, 2014

    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


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