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clean eating recipes

Individual Gingerbread Trifle Dessert Recipe

  • Yield: 6 1x

Scale

Ingredients

  • 1 Gingerbread Spice Cake (note: you will not need to use the entire cake for the trifle recipe)
  • Amaretto (to taste (I like Disaronno), optional)
  • 2 14- ounce cans of Coconut Whipped Cream
  • 4 teaspoons cinnamon (divided)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons coconut palm sugar or date sugar
  • 1 tablespoon organic (extra virgin coconut oil (such as Barlean’s))
  • 2 Granny Smith Apples (chopped)
  • 3 tablespoons pure maple syrup
  • 1 1/2 cups “Clean” Candied Pecans
  • 1 star fruit (sliced)

Instructions

  1. Layer the bottom of six 8-ounces glasses (such as Old Fashioneds) with crumbled Gingerbread Spice Cake. Drizzle with Amaretto (if using.)
  2. In a separate bowl, whisk together the coconut whipped cream, 2 teaspoons of cinnamon, vanilla extract and coconut palm sugar (or date sugar.) Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
  3. Heat the oil in a small saucepan over medium heat; add the chopped apples and remaining 2 teaspoons of cinnamon. Saute apples for about 6 minutes, or until soft. Pour in the maple syrup and cook for an additional minute. Divide half of the apple-cinnamon mixture over the cinnamon-whipped cream.
  4. Add another layer of crumbled Gingerbread Spice Cake. Drizzle again with Amaretto (if using.)
  5. Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
  6. Divide the remaining apple-cinnamon mixture over the cinnamon-whipped cream.
  7. Add another dollop of cinnamon-whipped cream.
  8. Sprinkle the “Clean” Candied Pecans on top of the cinnamon-whipped cream.
  9. Top the trifle dessert with a piece of star fruit. Refrigerate until serving time.

Notes

Individual Gingerbread Trifle desserts can be assembled and stored in the refrigerator for up to 24-hours before serving time.