Fruity Trifle with Cashew Cream

Festive Flavours: Fruity Trifle with Cashew Cream

One week on Saturday it’s CHRISTMAS!!!! And for the past 4 weeks we’ve been bringing you some exceptional recipes ideas from the Vegetarian Society.  Today it’s time for the final idea – a scrumptious desert. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

I hope you have a wonderful Christmas and all the best for 2017!

For the final time…I bring you….

Fruity Trifle with Cashew Cream


These individual desserts are creamy, fruity, crunchy, vegan and raw.

Serves: 4

Preparation: 40 mins

Vegan, Gluten-free, Wheat-free, Raw


  • 70g cashew nuts
  • ¼ tsp mixed spice
  • 4 blood oranges
  • 2 tsp vanilla extract
  • 10 ready-to-eat prunes
  • 2 tbsp cacao powder
  • 3 tbsp date syrup
  • 400g frozen summer fruits, thawed and drained


  1. To make the cashew cream, finely chop 20g of the cashews with the mixed spice in a food processor and set aside. Juice one of the oranges and pulse half the juice with the remaining nuts and 1 tsp of the vanilla extract until smooth. If it’s too thick, add a little extra juice. Set the cashew cream aside.
  1. For the chocolate sauce, blend 3 prunes, the cacao powder, the remaining vanilla extract, the juice of one orange and 2 tbsp of the date syrup in the food processor until smooth. Set aside.
  1. Pick 12 whole fruits from the summer fruits and set aside. Split the rest of the summer fruits into two portions. Blend one portion of the fruit in the food processor with the remaining prunes and 1 tbsp date syrup. Set aside.
  1. To make the compote, simply push the other portion of the summer fruits through a sieve and retain the juice, discarding the pulp in the sieve.
  1. Peel and segment the remaining two oranges with a sharp knife.
  1. Assemble the trifles by dividing the whole summer fruits between four serving glasses. Gently layer the cashew cream, chocolate sauce, orange segments and fruit purée on top, until the glasses are full. Finish with chopped nuts and a drizzle of compote.


Note: Can be stored in the fridge (without the compote and nuts) for 24 hours.

Energy: 377 kcals Protein: 10g Carbohydrate: 50g Of which sugars: 45g Fat: 10.7g Of which saturates: 2.8g Fibre: 15.7g Salt: 0.03g

Visit to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.