Ingredients:
10 minutes preparation time
+ 3 hours waiting time
For: 6 jars (or 1 large bowl)
For the trifle:
1 tbsp La Vida Vegan Hazelnut Spread
135 gr Cashews, unroasted and soaked in water
100 ml organic coconut milk, full fat
500 gr mixed summer fruit, frozen
½ vegetarian farmer’s cake
pinch of salt
6 empty La Vida Vegan jars or 1 glass bowl, as desired
for garnish:
250 ml whipped vegetable whipping cream
tub of fresh strawberries
The instructions:
- Cut the cake into small, even cubes.
- Put the soaked cashews in a blender with a knife. Add the coconut milk, the La Vida Vegan chocolate spread, a pinch of salt and blend until smooth.
- Put this mixture into a piping bag.
- Put the cake in the jars or bowl, then add the summer fruit and put the blended nut mixture from the piping bag on top.
- Put the pudding in the refrigerator for at least 3 hours (even better overnight) to stiffen.
- Before serving, garnish the trifle with plant-based whipped cream and fresh strawberry pieces.
