This is not your ordinary trifle with custard, sponge, jam, and a splash of alcohol. Call me crazy, but that’s exactly what’s kept me from eating it for years. Many of you out there downright refuse to do the same and hey, that’s absolutely cool in the gang. So I don’t seem like a gastronomic alien, custard just isn’t my thing (o.k. it’s official, I AM and alien). This recipe’s for my alien brothers and sisters out there who have a sweet tooth, crave creamy yummy-ness like the next person, but don’t want the extra baggage of carbs and fat. Zingy organic raspberry puree teams up with soft, vanilla-scented cashew cream, mouthwatering fresh fruit, and you’ve got yourself breakfast or dessert. Sorry, but ya can’t say that about an ordinary trifle. Well you can, but you might need to spend a little time on the treadmill.
4 cups your choice of fresh fruit: blueberries, blackberries, peaches, or nectarines
1 cup fresh raspberries
3 cups fresh Raspberries
3 soft medjool dates
4 cups raw cashews (soaked in filtered water for an hour. save the soak water.
juice of half lemon
1 tsp vanilla seeds from a pod or vanilla extract (brand with no alcohol)
1/2 tsp cinnamon
1/2 tsp nutmeg
3 tbs agave
2 cup of cashew soak water for blending
1. To make the raspberry puree, put all of the puree ingredients and in a blender and whizz until smooth. Put into a bowl, cover, and chill in the refrigerator.
2. Strain the cashews, saving the soak water (if you forget, no probs, just use filtered water). Add all of the cream ingredients in a blender, plus a bit of the soak water. Whizz until smooth and creamy. You might have to add more soak water if it’s too thick. Use a spoon to incorporate the water and keep blending until smooth.
3. Layer the trifles in glass dishes: raspberry puree, cashew cream, and top with berries and fruit.