My dears, I was not expecting such an overwhelming response when I posted one of the photos of my Strawberry Coconut Trifle with Coconut Almond Energy Balls on my Instagram account, Facebook page, and in the Sugar-Free Facebook group earlier this week! You all wanted the recipe ASAP – so I’m super excited to share it with you all today!

A trifle is a traditional English dessert comprising three layers: fruit or jam, sponge cake, and cream. As you can imagine, it’s usually loaded with sugar. My trifle is much healthier and completely sugar-free – in fact, it’s sweetened only with fruit! For the “sponge cake” layer, I used oats, while the “cream” layer consists of Greek yogurt or vegan coconut yogurt, cream (or non-dairy cream), and coconut flakes. The “fruit” layer is made from puréed strawberries, more yogurt, and more coconut flakes. As you can see from the ingredients, it’s not really necessary to sweeten the trifle any further – strawberries, cream, and coconut are all sweet enough on their own. :-)

For a little extra something, I’ve added some bite-sized Coconut Almond Energy Balls (they remind me of Raffaellos!) as a topping. The ingredients listed here are enough for roughly 14 small energy balls, but of course you can make them larger if you’d prefer.

As the Strawberry Coconut Trifles with Coconut Almond Energy Balls are quite rich, they’re better saved  as a treat for special occasions, like when you’re hosting guests. But I’ll admit that they’re pretty hard to resist once you’ve made them – they’re so good! :-)

Alright, I don’t want to keep you waiting any longer – here’s the recipe:

Strawberry Coconut Trifle with Coconut Almond Energy Balls

Rezept drucken
Rezept drucken
servings
Prep Time 20 minutes
Cook Time
Passive Time 10 minutes
ZUTATEN:
Coconut Almond Energy Balls
  • 2 tbsp puffed amaranth
  • 60 g ground almonds
  • 6 tbsp shredded coconut*
  • 30 g coconut oil*
  • 50 g coconut butter*
  • 1 generous pinch ground vanilla* or 1/4 tsp vanilla extract
For the Trifle
  • 6 tbsp oat flakes*
  • 200 g cream (or vegan alternative)
  • 300 g Greek yogurt or vegan coconut yogurt
  • 40 g shredded coconut*
  • 1 generous pinch ground vanilla* or 1/4 tsp vanilla extract
  • 300 g strawberries
ANLEITUNG:
  1. Make the Energy Balls: process puffed amaranth, ground almonds, 4 tablespoons of shredded coconut, coconut oil, coconut butter, and ground vanilla into a paste using a high-speed blender.* Shape 14 small balls using your hands (the mixture is very soft). Roll in remaining coconut flakes (2 tbsp). Let Energy Balls set in the fridge for 10 minutes.
  2. Divide oat flakes into two glasses. Wash strawberries and remove stems. Whip the cream, then mix with 150 g of yogurt, 20 g of shredded coconut, and ground vanilla. Spoon ¼ of the mixture into each glass.
  3. For the pink layer, blend 250 g strawberries with 150 g yogurt, then stir in 20 g coconut flakes. Spoon 1/4 of the mixture over the cream layer.
  4. Alternate the pink and white layers to make four layers total. Cut remaining strawberries into thin slices and use as a garnish.
 
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

Let me know how your trifles turns out! Have fun and enjoy :-)

For more coconut recipes, check out my book Coconut Cooking:

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