Vegan Lemon Trifle
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Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ½ C Original All-Bran cereal
  • ¼ C unsweetened coconut flakes
  • ¼ C almonds
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 2 tsp coconut oil
  • 3 medjool dates, pitted
  • 1 11.25 oz can condensed coconut milk - can substitute condensed milk
  • ½ C fresh squeezed lemon juice
  • 2 tsp lemon zest
  • 1 can coconut cream - solid parts only (refrigerate for at least 2 hours before using)
Instructions
  1. Using a food processor add All-Bran and coconut flakes, pulse until broken down. Add almonds and pulse again until broken down. Add cinnamon, vanilla, coconut oil and dates and pulse until thoroughly combined.
  2. Using an electric hand mixer to beat condensed coconut milk and lemon juice until smooth.
  3. Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for 1 minute. Add coconut cream to the bowl with condensed coconut milk/lemon juice. Beat again until in comes together. Fold in lemon zest.
  4. Use 4 small glass serving glasses. Add approx 2 Tbsp of the crumble to the bottom of each glass and lightly press with back of spoon. Add approx ⅓ of lemon mousse on top of crumble. Add another 2 Tbsp of crumble and top with another ⅓ C of lemon mouse or more to fill to top of cup.
  5. Refrigerate for at least 2 hours to set. Serve with fresh raspberries or strawberries and candied lemon wedges.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/vegan-lemon-trifle/