Gluten-Free Vegan Strawberry Trifle

September 01, 2017

For the jelly:
200 g (14oz) strawberries, hulled and cut into small pieces (or sub any other fruit)
Juice of 1/2 lemon
3 tablespoons maple syrup, to taste (or sub any other sweetener)
Splash of sherry, to taste (or sub any other liqueur)
1 teaspoon agar powder (check instructions on packet as quantities needed can vary between brands)
For the custard:
500 ml (2 cups) unsweetened cashew milk (or sub any other milk)
4 tablespoons custard powder (ensure vegan/gluten-free if necessary)
3 tablespoons maple syrup, to taste (or sub any other sweetener)
For the coconut whipped cream**:
400 g (14oz) tin full fat coconut milk
1/2 teaspoon vanilla extract
2 tablespoons maple syrup

http://www.rhiansrecipes.com/2016/11/10/gluten-free-vegan-strawberry-trifle/
See the full directions on my site

Nutritions

Calories
61625

Sodium
84279mg
3511% DV

Fat
1075g
1654% DV

Protein
5367g
10735% DV

Carbs
7425g
2525% DV

Fiber
168g
673% DV