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Filling and light dessert for the warmer weather and great to have a few made up in the fridge for unexpected guests!
1 cup figs, soaked and chopped
1 cup raisins
1 cup hazlenuts, chopped
1 cup blueberries
2-3 bananas
1/2 cup pine nuts
sea salt
vanilla (opt)
cinnamon
1/2 cup apricots, soaked
1/2 tsp psyllium
You will need paper cups. You can use plastic ones as it’s nice to see through to the layers in the trifle but plastic isn’t so good for food.
Measurements above are approximate as it depends on how many cups/trifles you want to make. Also, you can change the berries to mango or other fruit if you like but the berries are very jelly like.
First, put some chopped figs, hazlenuts and raisins in the bottom of the cup (just a layer to add texture to the trifle, probably about a tablespoon.)
Next, blend the berries and soaked apricots to make a jelly. Spoon this into the cups to make a second layer that goes about 2/3 the way up of the cup.
The final layer is to blend the bananas, pine nuts, pinch sea salt and vanilla to make a creamy smoothie. Add 1/2 tsp psyllium. Pour this into your cups to make the final layer up to the top. Decorate with fresh fruit if you like or sprinkle with cinnamon/cacao powder.
