super berry trifle
An instant winner to serve during the festive season.
1 belly blends superberry sachet
2 cans of coconut cream
1/2 cup oats
1 teaspoon cinnamon
5 dates (pitted)
1/2 cup coconut
zest of one orange
juice of half an orange
make the belly blends mixture as per back of the packet. pour mixture into a pouring jug and set aside. using a muffin tray mould, place your serving glasses on a 45 degree angle in each hole. pour the mixture into each of the cups (about 1/3 of the way) and place in the fridge to set for 2 hours.
whipped coconut cream
chill 1 x can coconut cream in the refrigerator overnight.
using electric beater, whip until thickened (optional: add stevia and vanilla to taste)
spiced orange biscuit crumble
pre heat over to 180 degrees
place oats, almonds, cinnamon, dates, coconut in a food processor and pulse until combined.
add orange rind and juice and pulse.
spread over baking tray lined with baking paper. Can leave some in big clumps, otherwise scattered.
bake for 10 mins and allow to cool on tray.
layering the trifle
assemble your superberry trifles in layers by alternating fresh summer berries, spiced biscuit crumble and whipped coconut cream.