These little mini trifles are so pretty. They’re really simple to make and don’t contain any dairy or refined sugar, yet they taste wonderfully sweet, rich and creamy.
The sweet taste of the chia custard works just perfectly in contrast to the sharpness of the berries. These can easily be made in advance and stored in the fridge for a couple of days.
* contains raw egg
INGREDIENTS (for two)
100g soaked cashews (soak in water for 1 hour)
200ml coconut milk (half a tin)
2 egg yolks
Handful of mixed berries
A few drops of vanilla extract
Teaspoon of honey or maple syrup
2 tablespoons chia seeds
Blitz the soaked cashews and coconut milk together until they form a smooth cream
Add the honey or maple syrup and vanilla and blitz again
Split the mixture in two. Add the egg yolks to half the mixture and blitz again. Then stir the chia seeds through this portion of the cashew cream and leave both pots of cream to set in the fridge
Spoon the berries into a jar, spoon a layer of chia custard on top and a layer of vanilla cream on top of that
Decorate with flaked almonds and fresh raspberries