This post is also available in: עברית (Hebrew)
It’s amazing how a good description of a dish can make us want to taste it already. In restaurants menus the vegetables are “caramelized”, “with Italian aroma”, any sauce is “vinaigrette”, the vegetables are “roasted” rather than baked, and they “gently lie on a pillow of..”. We just love being really descriptive about our food, it is appetizing.
How we name a dish can go a long way in how our kids treat it also. I’m not in favor of lying don’t get me wrong, however a little marketing for our home dishes can do some grace with it. By the way, I’ve learned that sometimes it is not what food we serve and how we call it, rather who is eating it. It was several times already when my older girl had a friend stay for dinner and that friend enjoying a dish we served, made my girl agree to taste it for the first time and realize she likes it..
Today’s dish has a super mouth watering description: vegan trifle, starting with a crust of almonds and dates, followed by peanut butter cream and topped with chocolate ganache. Don’t know how about you, but for me merely saying ganache is enough to start drooling over the recipe. I imagine a chocolaty, soft, tender and sweet taste. And this trifle is just that. Plus some extra creaminess from the peanut butter cream and crunchiness from the crust. Yep, it is that good. And the best part is that while it is so easy to make, it is a very impressive dish to serve at special occasions.
OK, a few extra words about the recipe, and you can get off your way to prepare it. In the pictures on the post I present big servings of this trifle. I do recommend to use smaller cups or just smaller layers of the trifle, as it is very sweet and intensive. Also, regarding the chocolate layer, there are 2 options: the simplest one is the one described in the recipe below which uses store bought dark chocolate which I assume most households have anyway. If you want to refrain from using industrialized chocolate (due to the high sugar levels it contains), you can make your own version at home: just melt together half a cup coconut oil with half a cup cocoa/cacao powder, a quarter of a cup maple syrup and a third of a cup coconut milk.
One more thing before the recipe, if you are looking for a 3 ingredient super quick raw truffles, check out these.
The Dishometer Rating:
- For the crust base:
- 1 cup almonds
- 1 cup pitted majhul dates
- For the peanut butter cream:
- 1 package silken tofu (about 12 ounces)
- half a cup peanut butter
- ¼ cup agave nectar
- 3 table spoons melted coconut oil
- a pinch of salt
- For the chocolate ganache:
- 1 cup chocolate chips
- ⅓ cup coconut milk
- Prepare the crust base:
- Place the almonds (1 cup) and dates (1 cup) in a food processor and process until a sticky dough forms. Spoon some out and put in the bottom of see through cups (press with your finders)
- Prepare the peanut butter cream:
- Place all cream ingredients in blender and blend till it is well mixed. Pour on the crust layer in each cup and send to the fridge to firm up
- Prepare the chocolate ganache:
- Melt the chocolate chips along with the coconut milk in a bain marie (in a small pot on top of another pot with boiling water) until the chocolate has melted, and mix to combine
- Pour the ganach on the peanut butter cream layer and send back to the fridge
- Decorate with peanuts/almonds/strawberries/coconut etc. and serve