Gluten-Free Vegan Chocolate Cherry Trifle

September 05, 2017

For the jelly:
400 g (14oz) tinned cherries in syrup
Splash of sherry, to taste (or sub any other liqueur of choice - ensure vegan-friendly if necessary)
1 teaspoon agar powder
For the chocolate custard:
2 heaped tablespoons cocoa powder
4 tablespoons maple syrup (or sub any other sweetener)
500 ml (2 cups) cashew milk (or sub any other milk)
5 heaped teaspoons cornflour
For the coconut whipped cream*:
400 g (14oz) tin full fat coconut milk
1/2 teaspoon vanilla extract
2 tablespoons maple syrup

http://www.rhiansrecipes.com/2016/12/12/gluten-free-vegan-chocolate-cherry-trifle/
See the full directions on my site

Nutritions

Calories
66535

Sodium
85503mg
3562% DV

Fat
1081g
1664% DV

Protein
5396g
10792% DV

Carbs
8594g
2923% DV

Fiber
215g
860% DV