Individual Gingerbread Trifle Dessert Recipe

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Yield: 6 1x

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)

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Instructions

Layer the bottom of six 8-ounces glasses (such as Old Fashioneds) with crumbled Gingerbread Spice Cake. Drizzle with Amaretto (if using.)
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.
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.
Add another layer of crumbled Gingerbread Spice Cake. Drizzle again with Amaretto (if using.)
Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
Divide the remaining apple-cinnamon mixture over the cinnamon-whipped cream.
Add another dollop of cinnamon-whipped cream.
Sprinkle the “Clean” Candied Pecans on top of the cinnamon-whipped cream.
Top the trifle dessert with a piece of star fruit. Refrigerate until serving time.

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Notes

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

Find it online: https://cleancuisine.com/trifle-dessert/

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Individual Gingerbread Trifle Dessert Recipe

Ingredients

Instructions

Notes