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Vegan Gluten Free Black Forest Trifle

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  • Yield: Serves 4-6 1x



For the mousse:

  • 2 small (or 1 large) ripe avocados, pitted
  • 4 medium bananas, sliced and frozen
  • 4 heaping tablespoons cocoa powder
  • 2 dates, pitted
  • 1/4 teaspoon cinnamon

For the whipped cream:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup or agave

For the trifle:

  • 1 1/2 cups frozen dark cherries, chopped and drained
  • Optional garnishes: cocoa powder, cacao nibs, whole cherries


For the mousse:

  1. In a blender, add avocados, frozen bananas, cocoa powder, dates, and cinnamon and blend until smooth and creamy.

For the whipped cream:

  1. Open the can of coconut milk and separate out the top layer of thick cream from liquid.
  2. In a chilled small mixing bowl, blend coconut cream for approximately 4 minutes.
  3. Add vanilla and maple syrup/agave and whip for an additional 1-2 minutes, or until stiff peaks form.

For the trifle:

  1. In a serving glass, layer mousse, cherries, and whipped cream and repeat once more. Garnish with cocoa powder, cacao nibs, and/or a whole cherry if desired. Serve immediately.


The mousse recipe provided makes extra. Store in the fridge for a tasty snack (or even breakfast tomorrow)!