Fruity trifles with cashew cream

20 April 2017 by
First published: 30 January 2017

Make these vegan, fruity trifles with cashew cream in under an hour.

These individual fruity trifles with cashew cream are rich, crunchy, vegan and raw. Plus, you can make them in under an hour. Perfect? We think so.

Ingredients (serves 4)

 70g cashew nuts

¼tsp mixed spice

4 blood oranges

2tsp vanilla extract

10 ready-to-eat prunes

2tbsp cacao powder

3tbsp date syrup

400g frozen summer fruits, thawed and drained


To make the cashew cream, finely chop 20g of the cashews with the mixed spice in a food processor and set aside. Juice one of the oranges and pulse half the juice with the remaining nuts and 1tsp of the vanilla extract until smooth. If it’s too thick, add a little extra juice. Set the cashew cream aside.

For the chocolate sauce, blend three prunes, the cacao powder, the remaining vanilla extract, the juice of one orange and 2tbsp of the date syrup in the food processor until smooth. Set aside.

Pick 12 whole fruits from the summer fruits and set aside. Split the rest of the summer fruits into two portions. Blend one portion of the fruit in the food processor with the remaining prunes and 1tbsp date syrup. Set aside.

To make the compote, simply push the other portion of the summer fruits through a sieve and retain the juice, discarding the pulp in the sieve.

Peel and segment the remaining two oranges with a sharp knife.

Assemble the trifles by dividing the whole summer fruits between four serving glasses. Gently layer the cashew cream, chocolate sauce, orange segments and fruit purée on top, until the glasses are full. Finish with chopped nuts and a drizzle of compote.

It can be stored in the fridge (without the compote and nuts) for 24 hours.

Recipe courtesy of The Vegetarian Society

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Fruity trifles with cashew cream
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