Ingredients
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For the Layered Crust (prep time: 15 min)
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1 cup gluten-free rolled oats (such as Bob's Red Mill)
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½ cup tapioca flour
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¼ teaspoon sea salt
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For the Coconut Cream Cheese Filling (prep time: 15 min + chill time: 4 hours)
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1 can full-fat coconut milk (about 14 ounces; do not shake!) - divided
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1/2 cup unsweetened shredded coconut
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1/2 cup raw cashews
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1 tablespoon apple cider vinegar
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1/2 teaspoon vanilla extract
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Pinch of sea salt
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For the Chocolate Ganache Topping (prep time: 5 minutes)
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1 cup dairy-free dark chocolate chips (at least 70% cacao)
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1/4 cup unsweetened cocoa powder
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1/2 cup unsweetened almond milk
Directions
Subtitle: A World Tour of Flavors, Textures, and Colors in Every Bite
Description: This scrumptious vegan dessert recipe draws inspiration from various global cuisines to create a harmonious blend of cultures on one plate. Each mouthwatering layer showcases unique ingredients and techniques while remaining true to the essence of plant-based cooking. Get ready to embark on a culinary adventure without leaving your kitchen!
Ingredients:
For the Layered Crust (prep time: 15 min)
• 1 cup gluten-free rolled oats (such as Bob’s Red Mill)
• ½ cup tapioca flour
• ⅓ cup arrowroot powder
• ⅛ teaspoon xanthan gum
• ¼ teaspoon sea salt
For the Coconut Cream Cheese Filling (prep time: 15 min + chill time: 4 hours)
• 1 can full-fat coconut milk (about 14 ounces; do not shake!) – divided
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raw cashews
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
For the Chocolate Ganache Topping (prep time: 5 minutes)
• 1 cup dairy-free dark chocolate chips (at least 70% cacao)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsweetened almond milk
Instructions:
Direction 1: Prepare the crust
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper, allowing overhang on two opposite sides.
2. In a large bowl, whisk together the gluten-free oats, tapioca flour, arrowroot powder, xanthan gum, and sea salt until well combined.
3. Add the melted coconut oil and maple syrup to the dry mixture and stir until a thick batter forms.
4. Press the mixture evenly into the prepared loaf pan using your fingers or the back of a spoon.
5. Bake for 10-12 minutes, or until the edges are light golden brown. Remove from the oven and set aside.
Direction 2: Make the filling
1. While the crust is baking, prepare the filling:
• In a high-speed blender, combine the first four ingredients for the filling (“coconut cream cheese” section above) and process until smooth and creamy, about 2-3 minutes.
• Pour the mixture into a fine-mesh sieve and strain to remove any remaining liquid from the cashews. Discard the solids.
• Transfer the filling to a medium bowl and fold in the chilled coconut cream cheese mixture until just combined. Set aside.
• Place the chopped chocolate in a heatproof bowl.
• Heat the heavy cream in a small saucepan over low heat until steaming hot but not boiling. Pour the cream over the chocolate and let stand for 1 minute. Whisk until smooth.
• Stir the sweetened condensed milk into the chocolate mixture until fully incorporated.
• Stir the chocolate ganache into the filling until just combined.
Direction 3: Assemble the trifle
1. Once the crust has cooled slightly, spread half of the filling mixture onto the bottom of the prepared loaf pan.
2. Sprinkle half of the chopped walnuts and half of the shredded coconut flakes over the filling.
3. Carefully pour the chocolate-ganache-filled custard through a mesh sieve into the prepared loaf pan. Use the back of a spoon to even out the top.
4. Gently press down the prepared ladyfingers to fit them around the edge of the loaf
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray or line with parchment paper, allowing overhang on two opposite sides. |
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2
Done
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In a large bowl, whisk together the gluten-free oats, tapioca flour, arrowroot powder, xanthan gum, and sea salt until well combined. |
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3
Done
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Add the melted coconut oil and maple syrup to the dry mixture and stir until a thick batter forms. |
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4
Done
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Press the mixture evenly into the prepared loaf pan using your fingers or the back of a spoon. |
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5
Done
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Bake for 10-12 minutes, or until the edges are light golden brown. Remove from the oven and set aside. Direction 2: Make the filling |
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6
Done
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While the crust is baking, prepare the filling: • Transfer the filling to a medium bowl and fold in the chilled coconut cream cheese mixture until just combined. Set aside. • Place the chopped chocolate in a heatproof bowl. • Heat the heavy cream in a small saucepan over low heat until steaming hot but not boiling. Pour the cream over the chocolate and let stand for 1 minute. Whisk until smooth. Direction 3: Assemble the trifle |
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7
Done
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Once the crust has cooled slightly, spread half of the filling mixture onto the bottom of the prepared loaf pan. |
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8
Done
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Sprinkle half of the chopped walnuts and half of the shredded coconut flakes over the filling. |
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9
Done
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Carefully pour the chocolate-ganache-filled custard through a mesh sieve into the prepared loaf pan. Use the back of a spoon to even out the top. |
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10
Done
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Gently press down the prepared ladyfingers to fit them around the edge of the loaf |
