Delicious RedBeanChoc Trifle

Christmas without a trifle would almost be depressing.

My mums trifle is a delicious combo of natural jelly, homemade custard, home made gluten free sponge, organic jam, sweet sherry, fresh sliced fruits of choice, plus fresh whipped cream all layered in a magic glass display bowl.

NOT guilt free but real NICE in moderation. I spoil myself and love it!

You can now hold the guilt, because the best thing about this recipe is that it’s totally and completely 100% clean (this grants you permission to go back for seconds). Yeah!

Ingredients:

  • RED BERRY JELLY:

  • 10 medium strawberries

  • 6 raspberries

  • ½ cup room temperature water

  • 6g gelatine (3 sheets of 1 sachet of powder)

  • ½ cup boiling water

  • BEAN CHOC CAKE:

  • 1 (400g) can kidney beans, drained

  • 5 eggs

  • 1 tsp. vanilla powder or extract

  • 3 tbsp. cacao powder

  • 4 tbsp. honey (or other sweetener)

  • 2 ½ tbsp. baking powder

  • COCONUT CREAM:

  • 1 can full-fat coconut cream, refrigerated overnight

  • 1 tsp. vanilla 5 drops liquid stevia

Method:

  • RED BERRY JELLY: needs 4 hours to set

  • Blend the berries and ½ cup water in a blender until smooth. Pour into a bowl. If using gelatine sheets: 3 minutes in advance, bloom the gelatine in ice water.

  • Remove the sheets, squeeze out the excess water and place ½ cup boiling water to dissolve. Stir with a fork. If using powdered gelatine: Pour the gelatine into ½ cup boiling water. Stir with a fork. When dissolved, pour the gelatine slowly into the blended berries, stirring continuously. Place in fridge and let the jelly set for at least 4 hours, or overnight.

  • BEAN CHOC CAKE:

  • Preheat oven to 180C (356F) Puree kidney beans in food processor. Add in eggs and combine for a minimum of 5 minutes. Add vanilla, honey, cacao and baking powder. Blend briefly.

  • Pour into lined cake tin and bake in over for 15-20 minutes, or until skewer comes out clean.

  • COCONUT CREAM:

  • Remove coconut cream from the fridge. Carefully turn it upside down and open the can. Drain out as much of the liquid as possible from the top of the can, and scoop out the solidified pure coconut cream.

  • Place the coconut cream into the mixer bowl, and whisk it on high for around 4 minutes. Add the stevia and the vanilla powder and mix for another minute.

  • PUT IT ALL TOGETHER:

  • In a large clear dish, or individual glasses, layer chunks of cake with jelly, kiwifruit, then last, coconut cream. Keep layering until you reach the top of the dish and top with fresh raspberries, mint and cacao nibs. You can substitute kiwifruit with green grapes or other favourite fruits.

Preparation Time: 30 minutes. Total Time: 4 hours: SO worth IT!!!! Serves 8

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