Vegan Peppermint Crisp Trifle

The Vegan Peppermint Crisp Trifle is a recipe that vegans can consume as a delicious dessert. This recipe is an inspiration from the South African peppermint crisp tart, but it is a vegan version that includes vegan chocolate peppermint bars, coconut custard, and vegan whipped cream. The Vegan Peppermint Crisp Trifle keeps all the texture and flavors of a classic trifle without using any refined gelatin, eggs, or dairy ingredients. You can utilize this recipe for a cool dessert to enjoy at gatherings.

STATS:

• Caloric count: 320 kcal
• Prep time: Twenty-five minutes
• Serving portion: One cup
• Cook duration: Fifteen minutes
• Chilling duration: Four hours
• Cuisine: South African
• Total duration: Four hours, forty minutes
• Course: Dessert
• Diet: Vegan
• Serving: 8

EQUIPMENT:

• Measuring spoons and cups
• Spatula
• Trifle dish
• Mixing bowls
• Electric mixer
• Whisk
• Medium saucepan

INGREDIENTS:

FOR BASE LAYER:

• 1 crumbled vegan vanilla sponge cake
• ¼ cup of peppermint syrup

FOR CUSTARD LAYER:

• 2 cups of full-fat coconut milk
• ¼ cup of maple syrup
• 2 tbsp of cornstarch
• 1 tsp of vanilla extract
• Pinch of turmeric (optional for color)

FOR WHIPPED CREAM LAYER:

• 1 can of coconut cream (chilled overnight)
• 2 tbsp of powdered sugar
• ½ tsp of peppermint extract

FOR PEPPERMINT CRISP TOPPING:

• ½ cup of crushed vegan peppermint chocolate bars
• 1 tbsp of crushed candy cane (optional for decoration)

INGREDIENT NOTES:

VEGAN SPONGE CAKE:

• It gives a basic structure for the trifle and absorbs custard moisture. For an alternative, use vegan digestive biscuits or vegan shortbread.

PEPPERMINT SYRUP:

• It provides a minty flavor in the trifle. For an alternative, mix plant milk and mint extract with some sugar.

COCONUT MILK:

• This gives us a custard-like creaminess. For an alternative, use oat or soy milk with one tablespoon of coconut oil to give a rich feeling.

CORNSTARCH:

• Cornstarch thickens the custard. Utilize arrowroot powder as a substitute.

MAPLE SYRUP:

• It gives a warm flavor and sweetness. For a substitute option, utilize coconut sugar.

COCONUT CREAM:

• It provides a thick layer in the trifle. For an alternative, use soy whipped cream.

PEPPERMINT EXTRACT:

• Helps in providing a festive flavor inside the trifle. For an alternative, use mint syrup.

VEGAN PEPPERMINT CHOCOLATE:

• It includes the delicious chocolate flavor and also gives a crunchy topping.

INSTRUCTIONS:

MAKE THE CUSTARD:

1. Use a saucepan to whisk vanilla extract, maple syrup, cornstarch, and coconut milk together.
2. Constantly stir it on medium heat for 6 to 8 minutes till it becomes thick.
3. To cool completely, remove the mixture from the heat.

MAKE WHIPPED CREAM:

1. Take a bowl, and scoop a part of the chilled coconut cream that is solid into it.
2. Beat it by using an electric mixer till you make it’s fluffy.
3. Now, include powdered sugar and peppermint extract.
4. Again, beat the mixture.
5. Keep beating the mixture till it is smooth enough, and place it in the fridge.

ASSEMBLING THE TRIFLE:

1. On the bottom of the dish, place the cake.
2. Pour some peppermint syrup on top.
3. Then, spoon and spread a layer of coconut custard
4. After that, spread one layer of peppermint-flavored whipped cream.
5. Add drops of mint green-colored food color and make a swirl pattern using
6. Use crushed peppermint chocolate to sprinkle.
7. Keep doing these steps till you cover the dish.
8. By adding whipped cream and chocolate at the end, finish up the layering.
9. Garnish with mint leaves and chocolate crumbs.
10. Put this trifle inside the fridge to chill for 4 hours.

SERVING SUGGESTIONS:

• Have this delicious dessert with vegan hot chocolate.
• To make a difference in presentation, you can use glass cups to make this trifle for an elegant look.

TIPS:

• To save time, you can easily prepare and chill this trifle a day ahead.
• Before you beat the cream, make sure you chill it properly first.

STORAGE INFORMATION:

FRIDGE:

• For four days, keep this trifle inside the fridge while covering it up. Make sure to avoid putting it near any foods with a strong smell.

FREEZER:

• It is not a good option to freeze it since the texture of the custard will change, but you can freeze it, if necessary, for one month in separate portions. Defrost the trifle overnight in the fridge.

FAQs:

How to prepare this vegan trifle nut-free?

• Just check if the plant milk and chocolate are nut-free.

Can I make this trifle with vegan custard from the store?

• Yes, utilize two cups of the vegan custard.

NUTRITIONAL INFORMATION:

Calories: 320 kcal
Net carbs: 28 grams
Iron: 2.2 grams
Total carbs: 34 grams
Vitamin A: 320 IU
Fiber: 3.8 grams
Calcium: 52 grams
Protein: 4.1 grams
Serving size: 1 cup
Sodium: 86 grams
Serving: 8
Potassium: 245 grams