This simple vegan trifle will have all your friends & family requesting this at every special occassion or gathering! It may have a few steps and will take a little time for each layer to set, however is totally worth the time.

This recipe will make one large trifle bowl (approximately 2L) or around 10 individual glasses – depending on the size of your glasses. This recipe can me prepped or made the day before serving (just leave the biscuit crumb layer off, as it might not be as crunchy). You can also mix up the type of berries you use in this recipe, fresh or frozen will also work. I love using a combination of sweet strawberries with raspberries to add a little tartness, which is really lovely and balances out the flavours.

I also used a 70% Cacao Vegan Dark Chocolate for the mousse, I have tried it with a 85% Chocolate. The flavour is more intense, however can be balanced out with a little more coconut yoghurt if you like.

Ingredients & Methods

Jelly Layer

• 1 packet of berry vegan jelly
• 1 cup berries

For the jelly layer I followed the instructions printed on the packet. I purchased a packet of @justwholefoods Raspberry Jelly from my local health food store. After mixing the jelly crystals with the hot water I let it stand for 10 minutes then stirred in 1 cup of frozen berries. Pour into your trifle bowl or evenly spoon into the glasses. Allow the jelly to set in the freezer for a couple of hours – just until the top is firm enough to pour the next layer on.

Chocolate Mousse Layer

• 300g silken tofu
• 1/4 cup cacao powder
• 200g vegan chocolate (I used a 70% cacao chocolate)
• 1/4 cup maple syrup
• 1/2 cup coconut yoghurt
• 1 teaspoon vanilla paste
• pinch salt

To start with you will need to melt the chocolate. This can be done on the stove by placing a small pot with a small amount of water in the bottom (fill approximately 1/3 of your pot) once the water starts to boil place a heatproof bowl on top. Now place in the chocolate – it is easier if you break up the chocolate if you are using a whole block. Stir until the chocolate has melted, once this has happened turn off the stove and carefully remove the bowl from the pot and set aside.

For the next step you will need a food processor. Firstly remove the tofu from the packet and drain the excess liquid, place into your food processor and blend until smooth – you may need to scrap down the edges. Now, add in the melted chocolate, maple syrup, vanilla paste and salt, blend until all combined. Transfer the mixture into the bowl you just used to melt the chocolate in, stir through the coconut yoghurt. Once you have mixed everything together pour gently onto your layer of jelly and place into the fridge.

Custard Layer

• 3 tablespoon vegan custard powder
• 2 tablespoon coconut/rapadura sugar
• 3 teaspoons cornflour
• 1/2 cup mylk (I usually use Oat or Rice)
• 2 1/2 cups mylk
• 1 teaspoon vanilla bean paste

In a medium size pot place the 2 1/2 cups of mylk. I have used Oat, Rice & Coconut mylks before and they all tasted great. As the mylk is heating up (watch it because you don’t want it to boil over – I have done this many times, as I can get distracted haha!) mix in a bowl the dry ingredients. When they are combined pour in the 1/2 cup mylk and whisk together to make a paste like substance.

Now, when your mylk on the stove is warm pour in the custard paste (scrap out the paste with a spatula). Gentle start to combine the custard with the warm mylk by using the whisk. You may like to increase the heat a little, make sure you keep stirring with the whisk. Your mylk will start to thicken gradually, as this happens turn down the heat and keep stirring until the custard starts to gentle boil. Your custard is now ready to remove from the stove, stir in the vanilla bean and let it cool down a little for about 15 minutes. Give your custard another stir and place in the fridge to cool down so you can place it on the chocolate mousse.

Berry Syrup Layer

• 1 cup chopped berries
• 1 tablespoon maple syrup
• 1/2 cup raspberry vinegar (optional)

Place all the ingredients into a small pot, the vinegar gives it a little tartness to the syrup and is not necessary if you do not have it. Also if you are using fresh berries you may need to add a little water to the pot when cooking. So place the pot on the stove and bring the mixture to a simmer, I had it on a low heat for around 5 minutes and mixed it just until the berries soften a little. Once this has happend allow your syrup to cool down before placing it on top of the custard.

Biscuit Crumble

• 12 Vegan Cookies

So I had some Peanut Caramel Chocolate Cookies in my pantry (see my other posts for this yummy recipe) which I just blitzed up in my food processor for about 20 seconds. You can also just chop them up on a chopping board.

I have also used a mixture of store brought vegan cookies which worked out well, I really liked half Oreo and Scotch Finger Cookies.

Simply sprinkle the cookies over the top – this is best done just before eating the delicious vegan dessert.

This amazing dessert will definitely satisfy any chocolate or berry lover, the cookies also add a crunchy element while the custard balances out the bold intense chocolate flavour. This sweet treat will also keep in an airtight container for a week in the fridge.

I wish you all an amazing day and I hope you all enjoy my Vegan Berry Chocolate Trifle as much as we did!

🤍 Amanda