Ingredients

• 125 g pecans
• 1 tablespoon coconut sugar
• 6 dates
• 50 g coconut oil
• 150 g maple syrup
• 2 tablespoons cacao
• 225 g cashews (soaked overnight)
• 75 g maple syrup
• 60 ml water
• 50 g coconut oil, melted
• 2 teaspoons vanilla extract
• 100 g blueberries
• 4 plums, stoned and chopped
• 300 g cashews (soaked overnight)
• 75 g maple syrup
• 2 tablespoons coconut oil

Instructions

1. Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.

2. Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.

3. Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).

4. Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).

5. Add the blueberries to a blender and blitz.

6. Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture.

7. Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.

8. Get excited to eat it.