Trifle with berries, coconut yoghurt and crunchy nut crumb.

One of our favorite desserts when we have friends over for dinner. The best part? You can eat it with a good conscience.

4 trifles

Berry cream

250g of your favorite mixed frozen berries. We prefer blueberries, blackberries and raspberries

1 tablespoon agave syrup

2 tablespoons chia seeds

1 tablespoon real vanilla powder

Compote

2 ½ dl coconut yoghurt or other type of plant-based yoghurt

1 dl nuts, preferably almonds and cashewnuts

Fresh mint for garnish

How to:

Put the oven on 175 C.

Heat up the berries and let them simmer for a couple of minutes. Take the saucepan off the stove and mix it to a smooth batter. Filter the batter to remove all the kernels. Mix the berry cream together with vanilla powder, agave syrup and chia seeds. Stir it around carefully until the cream is nice and smooth.

Spread the nuts on a pan, put in the oven and let roast for about 10 minutes or until they’re golden.

Let them cool and chop them until they’ve become crunchy crumble.

Put all the ingredients in layers in 4 high glasses. Top the glasses with fresh mint.