Finish Christmas lunch on a healthier high with these vegan trifles. They might taste luxe thanks to chocolate soy custard, but each cup is actually packed with powerful antioxidant polyphenols, which boast several health benefits, including anti-inflammatory and heart healthy properties. Fresh raspberries and cherries are fibre-packed too – raspberries contain an impressive 8g per cup! Best of all, these trifles can be made 1 day ahead up to the end of step 2.
21 ⁄2 tbsp pure maple syrup
1 tsp ground cinnamon
1 ⁄4 tsp ground ginger
Pinch of ground nutmeg
700ml reduced-fat soy milk
31 ⁄2 tbsp gluten-free cornflour
11 ⁄2 tbsp 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.
- Combine the maple syrup, cinnamon, ginger, nutmeg and 600ml soy milk in a saucepan over medium heat. Bring to a gentle simmer. Place cornflour, cocoa and remaining milk in a small bowl and whisk until well combined and completely smooth.
- Pour the cornflour mixture into the pan. Cook, stirring constantly, until the mixture comes to a simmer and thickens (should be thick enough to coat the back of a spoon). Transfer to a heatproof container or bowl. Cover the surface with plastic wrap. Set aside to cool completely then place in the fridge to chill (see notes).
- Combine strawberries, raspberries and cherries in a bowl. Divide two-thirds of the mixture among six 250ml (1 cup) serving glasses. Top with a few tablespoonfuls of chocolate custard. Divide the biscuit and yoghurt among glasses. Top with remaining custard and fruit, extra raspberries and mint. Serve immediately.