Sunday, December 23, 2012

Raw Peppermint Chocolate Trifle

Ever since I made a raw chocolate mint swirl cheesecake a few weeks ago I have been dreaming about the combination.  Honestly, it had reminded me of the candy cane pie at Baker's Square.  That was always my favorite Christmas dessert as a child, my Dad would always buy that pie for Christmas and I looked forward to it more than the food at Christmas Eve dinner.  I would not eat it now however, because it is loaded with dairy, processed sugars and who knows what else.  But it was good then, and it left an impact on me forever.  I thought about trying to recreate a raw version of it for the last couple weeks, but then as I was paging through a magazine and I saw a magnificent looking trifle....

Suddenly, the pie seemed not grand enough for Christmas and I started dreaming about a chocolate mint trifle!  Layers of chocolate cream, mint cream and chocolate cake...topped off with vanilla cream and dark chocolate.  Like something out of a dream.  Well, it was in my daydream.

I have to admit the process was much more fun than making a pie and not only that, there was more creamy, minty filling to be enjoyed, my favorite part.  Plus, the chocolate cake was way better than pie crust. 

Move over peppermint pie from Baker's Square, this may just be the most heavenly Christmas dessert I have tasted.  The combination of chocolate, mint, vanilla, silky cococnut cream and decadent cake had me swooning!

Raw Peppermint Chocolate Trifle:
Serves 2 generously

1 cup raw almond meal*
1 1/2 cups dried shredded coconut
1 cups sprouted buckwheat or oat flour (or additional almond meal)
1/2 cup raw cacoa powder
1/3 cup raw agave nectar or honey
1 large banana, sliced (about 1 cup)

1/8 tsp sea salt

Cream 1 1/2  :
1 1/4 cups raw cashew pieces (preferably soaked overnight)
3/4 cup coconut water
3 cups fresh young coconut meat (or additional soaked cashews if not available)
1/2 cup plus1 tablespoons raw agave nectar or raw honey
1 Tbsp pure vanilla extract and seeds of half a vanilla bean (the other half of the one you used for the filling)
2/3 cup coconut oil (warmed to liquid)

1 large bunch organic spinach leaves
2 tsp peppermint extract, divided
3 Tbsp raw cacao powder

shaved raw chocolate
To make cake, combine almond meal, coconut, oat flour and cacao powder in the food processor and process until finely ground. Add agave nectar, bananas, sea salt and process until very smooth like batter. Place batter on a teflex lined dehydrator* sheet, spread out into a rectangle about 1 inch high and dehydrate for about 12 hours, then flip over (carefully using another flat cutting board or something to assist) and dehydrate another 4 hours or so until the cake are firm, but still a little soft in the middle. Flip back over and place on a flat surface. Cut into one inch squares, and set aside.

Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Divide into 3 bowls. Place the cream from one of the bowls back into the food processor and add the spinach and 1 tsp peppermint extract.  Blend until smooth and place back into the bowl.  Add the cream from the second bowl to the food processor and add the cacao powder and 1 tsp peppermint.  Blend until smooth, then add back to the bowl.  Place the bowls in the freezer to set until frosting consistency, about 30 minutes to an hour depending on how warm it has gotten. Once frosting consistency, you are ready to assemble the trifle. 
To assemble the trifle, scoop some of the green vanilla mint cream into the bottom of a bowl.  Top with some of the cake, then some of the chocolate cream.  Top with more cake, then more vanilla mint cream, then more cake, then chocolate cream, then the plain cream.  Garnish the top with the shaved raw chocolate and enjoy!

*For the almond meal I used soaked, skinned, and dried almonds, finely ground in the food processot. You can use almond pulp if you like, just dry it first.
**If you do not own a dehydrator, you can make the cake in the oven at the lowest possible temp. Just place on a lined baking sheet, and bake for about 6 hours, then check them as they will take less time.


  1. DE-LISH! And I love that it serves 2 generously! :D He he! Merry Christmas to one of the most creative food bloggers I know! HUGS!

    1. Well it served two and my boyfriend took it down ;)! Lol. Thanks so much Tiffany :)! Merry Christmas!