Individual Chocolate Lovers’ Raspberry Trifles
Updated Feb 15, 2021, Published Jul 01, 2015
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This no-bake, indulgent dessert combines the flavor and texture of brownies with chocolate coconut whipped cream and fresh raspberries for a special treat.
Individual Chocolate Lovers’ Raspberry Trifles
Ingredients
- 2 13.5-ounce cans full fat coconut milk
- ½ cup raw walnuts
- ½ cup unsweetened shredded coconut
- 1 cup pitted dates
- 8 tablespoons unsweetened cocoa powder, divided use
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 12 ounces fresh raspberries
Instructions
- Place the unopened coconut milk cans in the refrigerator at least 24 hours before you intend to assemble the trifles.
- In a food processor fitted with the steel blade, combine the walnuts, coconut, dates, 6 tablespoons of cocoa powder, and salt. Process until fine and crumbly. Add the maple syrup and pulse until combined.
- Open the cans of coconut milk and scoop out the thick layer of cream on top, leaving the thinner liquid behind. Place the cream in the bowl of a stand mixer or other large bowl if you intend to use a hand mixer. With the whisk attachment, mix on high speed until fluffy and smooth. Beat in coconut sugar and remaining 2 tablespoons of cocoa powder.
- In 6 dessert cups or glasses, layer 1 heaping tablespoon chocolate crumb mixture, 2 tablespoons coconut whip mixture, and a scant ¼ cup berries. Then repeat with the remaining ingredients. Refrigerate until ready to serve.
Notes
Tip: The coconut liquid left in the can makes a great addition to smoothies.
Nutrition
Calories: 502kcalCarbohydrates: 43gProtein: 7gFat: 38gSaturated Fat: 28gSodium: 127mgPotassium: 718mgFiber: 9gSugar: 25gVitamin A: 20IUVitamin C: 16.1mgCalcium: 73mgIron: 6.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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