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Vegan chocolate and cherry trifles recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent vegan trifles with chocolate soy custard, loaded with antioxidants and fiber-rich raspberries and cherries. Make ahead up to step 2 for a stress-free holiday meal finale.
Ingredients:
  • 21 ⁄567.00 gm pure maple syrup
  • 2.50 gm ground cinnamon
  • 1 ⁄2.50 gm ground ginger
  • Pinch of ground nutmeg
  • 700ml reduced-fat soy milk
  • 31 ⁄310.00 gm gluten-free cornflour
  • 11 ⁄110.00 gm cocoa powder
  • 250g fresh strawberries, hulled, sliced
  • 125g fresh raspberries, halved, plus extra, whole, to serve
  • 250g frozen pitted cherries or pitted fresh cherries, halved
  • 60g (about 6) gluten-free vegan gingernut biscuits, coarsely crushed
  • 250g (1 cup) Chobani Oat Yogurt Vanilla
  • Small fresh mint leaves, to serve
Instructions:
  • In a saucepan over medium heat, mix maple syrup, cinnamon, ginger, nutmeg, and 600ml soy milk until gently simmering. In a small bowl, whisk cornflour, cocoa, and remaining milk until smooth and well combined.
  • Pour the cornflour mixture into the pan. Cook, stirring constantly until it simmers and thickens (consistency should coat the back of a spoon). Transfer to a heatproof container, cover with plastic wrap, and chill in the fridge until cold.
  • In a bowl, mix strawberries, raspberries, and cherries. Fill six 250ml (1 cup) serving glasses with two-thirds of the fruit mixture. Add a dollop of chocolate custard on top. Distribute the biscuits and yogurt evenly among the glasses. Finish with remaining custard, fruit, additional raspberries, and mint. Serve promptly.

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