These Paleo Single Serving Trifles are Something to Trifle with!

Paleo Single Serving Trifles

Paleo Single Serving Trifles

I’ve said it once and I’ll say it again, who loves you? Me. That’s who. Not only did I make you a dessert, instead of another salad (yawn), but I made two versions! A Raspberry Chocolate Hazelnut Trifle for all my chocoholics out there and I also made a Summer Peach Crunch Trifle for all my weirdos out there! Yes if you don’t like chocolate you’re a weirdo. Deal. I still love you, I just don’t understand you.

The method to this madness came from one of my reader’s Down-Under! This little Kiwi wanted a trifle. But I’ve never made a trifle. I actually have this irrational fear of trifles ever since I saw that one episode of Friends where Monica intrusted the dessert responsibility to Rachel and she mixed up the recipe and made a Shepard’s Pie trifle by accident. I decided to set my trifle fears aside (get it?! Pun intended!) and give it a go.

Maybe it was my already impending nervousness that set me up for doom, but this was one of those times where everything that could go wrong with a recipe…did. First my mug cake wouldn’t come out right, then the 4, yes FOUR cans of coconut milk that I had refrigerated overnight didn’t harden at all, not one of them and ended up just being a big soupy mess. Then it turns out I had bought white peaches instead of yellow peaches so I had to run to the store mid-cook. I hate running to the store mid-cook. It ruins my chi. Ugh! (Insert mental image of me pulling out my hair, throwing stuff, and cursing peaches.) Finally things just worked out as things usually do. Finally…geeze. My mug cakes came out fantastic and paired INCREDIBLY well with their respective partners. The chocolate mug cake was absolutely amazing. First we all know how I feel about chocolate, but the way it paired with the raspberries, chocolate hazelnut butter and whipped cream…I was in heaven! Then I tasted the peach one and with the way all the flavors complimented each other, especially the crunch layer, I knew this was going to be a big hit. I really wanted the whipped cream to taste a little sour, like yogurt or a sweetened sour cream. I knew that type of flavor would pair better with both, rather than an all out sweet whipped cream. Why can’t sour cream just be Paleo!?! (Can you tell Bitter Betty has been on the loose lately?) Anyway my version came out great and I’m proud to say that this dirty mind makes a mean trifle! I hope the Kiwi enjoys and I also secretly hope that Monica asks me to make dessert for everyone next time instead of Rachel.

    peachtrifle

    Paleo Summer Peach Crunch Trifle
    *Makes 1 serving

    Ingredients:
    1/4 cup chopped pecans (crushed)
    4 tablespoons of softened coconut butter (I used Nikki’s Macadamia Nut Cookie Coconut Butter)
    4 tablespoons coconut crystals
    3 pinches of salt (1 for the crunch, 1 for the cake, 1 for the whipped cream)
    1 & 1/2 teaspoon vanilla
    1 tablespoon coconut flour
    1 tablespoon blanched almond flour
    1/2 teaspoon baking powder
    sprinkle of cinnamon
    2 tablespoons almond butter
    1 tablespoon coconut oil
    1 organic cage-free egg
    1 tablespoon & 2 tsp. pure maple syrup
    1 ripe yellow peach
    1/2 cup canned coconut milk cream, full fat (refrigerated overnight)
    1 & 1/2 teaspoons apple cider vinegar

    Directions:
    1. Refrigerate two cans of full fat coconut milk overnight and leave them refrigerated until you are ready to make your coconut whipped cream in step 5.

    2. Start by making your crunch topping. In a small bowl combine the pecans, coconut butter, coconut palm sugar, 1 pinch of salt, and 1/2 tsp. of vanilla. Now toast the crunch mixture in a pan over medium heat, constantly moving and flipping with a spatula (you don’t want it to burn) until the crunch becomes a nice toasty golden brown. It will smell incredible and then you’ll know it’s done. (About 10 minutes).

    3. In a microwave safe mug combine you dry ingredients, the coconut flour, almond flour, baking powder, 1 pinch of salt, and a sprinkle of cinnamon. Then stir in the wet ingredients, the almond butter, coconut oil, 1 tablespoon of maple syrup, egg, and 1/2 teaspoon of vanilla. Mix until combined and microwave for 2 minutes. Remove the mug cake from the microwave and use a knife to free the cake from the sides of the mug, then flip it over on to a separate plate to cool.

    4. While your mug cake is cooling go ahead and dice your peach. You can leave the skin on or remove it, it’s up to you. After you have diced your peach you can start on your coconut whipped cream.

    5. In a medium sized bowl combine the 1/2 cup of refrigerated coconut milk cream with 2 teaspoons of maple syrup, the apple cider vinegar, 1/2 teaspoon of vanilla and the remaining pinch of salt. Use a whisk or hand mixer to whip the cream and ingredients together until combined. You want this to taste like sweetened sour cream.

    6. By this time your mug cake should be cool. Cut it into two halves. Grab your desired serving dish and then use your knife to cut the amount needed to fit into your dish. Place it on the bottom, this will be your first layer. Next add a layer of the crunch mix, then a layer of coconut whipped cream followed by a layer of diced peaches. Repeat these steps until you reach the top of your dish. Garnish as desired.

    chocolateraspberrytrifle


    Paleo Raspberry Chocolate Hazelnut Trifle

    *Makes 1 serving

    Ingredients:
    1 & 1/2 ounces of dark chocolate, 60% cocoa or higher
    2 tablespoons coconut oil, melted
    1 teaspoon vanilla
    2 tablespoons almond butter
    2 tablespoons coconut palm sugar (or pure maple syrup)
    2 tablespoons unsweetened cocoa powder
    1/2 teaspoon baking powder
    2 pinches of salt (1 for the chocolate cake, 1 for the whipped coconut cream)
    sprinkle of cinnamon
    1 organic cage-fee egg
    1/2 cup organic raspberries
    1/2 cup canned coconut milk cream, full fat (refrigerated overnight)
    2 teaspoon pure maple syrup
    1 & 1/2 teaspoons apple cider vinegar
    2 packets of Justin’s Chocolate Hazelnut Butter (or you can use your own homemade version, see notes below)

    Directions:
    1. Refrigerate two cans of full fat coconut milk overnight and leave them refrigerated until you are ready to make your coconut whipped cream in step 5.

    2. In a large microwave safe mug melt your 1 & 1/2 ounces of dark chocolate in the microwave for about 1 minute or so. Then add the coconut oil and 1/2 tsp. vanilla and stir. Now add the almond butter, coconut palm sugar (or pure maple syrup), unsweetened cocoa powder, baking powder, a pinch of salt, a sprinkle of cinnamon and stir again. Lastly add the egg and mix until completely combined. Then put back in the microwave for 2 minutes.

    3. Remove the mug cake from the microwave and use a knife to free the cake from the sides of the mug, then flip it over on to a separate plate to cool.

    4. While your mug cake is cooling put the raspberries in a small bowl and use a fork to squish and stir them into a compote like texture. Set aside.

    5. In a medium sized bowl combine 1/2 cup of refrigerated coconut milk cream with the maple syrup, apple cider vinegar, 1/2 tsp. of vanilla and the remaining pinch of salt. Use a whisk or hand mixer to whip the cream and ingredients together until combined. You want this to taste like sweetened sour cream.

    6. By this time your mug cake should be cool. Cut it into two halves. Grab your desired serving dish and then use your knife to cut the amount needed to fit into your dish. Place it on the bottom, this will be your first layer. Next squeeze in one packet of Justin’s Chocolate Hazelnut Butter, then a layer of coconut whipped cream, followed by a layer of raspberries. Repeat these steps until you reach the top of your dish. Garnish as desired.

    Notes:
    Justin’s Chocolate Hazelnut butter is available at most health food stores like Whole Foods, Sprouts, or Jimbo’s. You can also order it online, it’s insanely delicious, like a healthier version of Nutella. I even use it in my Paleo Sea-Salted Nutella Stuffed Cookies when I’m too lazy to make the Paleo Nutella from scratch. If you aren’t able to find it or order it online you can always make your own. Just follow the recipe for Homemade Paleo Nutella located here.

    paleotrifles

So since I’m roommates with Brad and not Monica and Rachel (lame) I ran upstairs to serve him my trifles while he was watching TV in bed. And the best girlfriend of the year award goes too…”I’d like to thank the Academy…” oh wait…wrong speech. So sorry where was I? Ah, yes Non-Paleo boyfriend taste-tester…so I made him taste the chocolate one first (what was left of it) and then the peach one. He totally loved them both! He actually thought the chocolate one was amazing which is so weird because he doesn’t even like chocolate. His favorite part of the peach one was the crunch layer just like I knew it would be! He said he wished the peaches were a little riper but thought they were both equally delish. Duh, I know the peaches should have been riper, I had to run to the store mid-cook!!! (Cue second meltdown).

One of the other great things about these trifles is they are single serving. I don’t know about you guys but none of the desserts I ever eat or make are single serving! Where’s the fun in that? These are perfect for those nights when you want a quick dessert but don’t want to make an entire cheesecake or whole batch of cookies because you might eat them all (not like you or I would ever do anything like that). Also it’s summer here in Southern California and with soaring temps it’s no fun to eat a warm dessert. Okay fine yes it is but you see my point! These trifles are cool, decadent, and ever so satisfying on warm summer nights.

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16 responses to “These Paleo Single Serving Trifles are Something to Trifle with!

  1. Pingback: These Paleo Single Serving Trifles are Something to Trifle with! | The Big Bang Was The Original Plot Bunny·

  2. These look really impressive. I love how creative your peach trifle is. It makes me want to grab it out the screen and eat it now. I will certainly be trying this, thanks for sharing

  3. You… you… you ABSOLUTE LEGEND!!! I can’t believe you did this for me. What a star! You have made my day. Scratch that, you have made my week! Thank you. THANK YOU! I shall be making this for LM, aka King of the Trifle! Bless your cotton socks.

  4. Mmmm… those both sound delicious, although I wonder if I could secretly substitute blackberries for raspberries while you’re not looking? And as I was smirking through your latest blog, I started reading near the end and noti… wait… did I just read that you managed to find one of the few guys in the WORLD who doesn’t like chocolate? You must have searched all over for that guy, congratulations on the great find! That means… more chocolate for you! (smirk)

    • Eduard you have to let me know how the blackberries come out with the chocolate. In fact I just ordered us some from Costco and they’re in the fridge, I promise I won’t tell anyone if you take them! ;)

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