Tuesday, November 8, 2011
Pumpkin Chocolate Trifle
I cannot WAIT to make this for Thanksgiving this year! Never mind the apple pie with the apples we can't eat, or the pumpkin pie with a crust for me to ruin, or the pecan pie with the (shudder) corn syrup that's just bad all around, not to mention a huge trigger food for us. I layered up all my favorite foods in one huge, lovely tower, and I may just eat this entire dessert myself :)
The very first recipe I ever posted was my Pumpkin Chocolate Chip Bread, and it is still one of our favorite foods. The boys would eat this every single day if I let them. I decided to try to build a dessert trifle around the bread based on this classic combination of pumpkin and chocolate. I fooled around with some existing recipes to create an allergy-free chocolate pudding recipe for one layer, and an allergy-free coconut milk whipped cream for a second layer. I added some pumpkin to the cream so it's a beautiful shade of orange (hard to see in the photo), and with mini chocolate chips on the top the whole dish just sings "autumn holiday!"
My secret ingredient is allergy-free chocolate chunks (we use Enjoy Life brand) sprinkled throughout the layers. The bread functions like a cake layer, moistened and sweetened by the pudding layer, lightened by the cream layer, and the secret chocolate chunks provide a surprise crunch hidden within....something substantial to chew on. The Enjoy Life chunks have a pleasantly sweet flavor, yet are still bittersweet enough to keep the dessert from becoming cloyingly sugary. The boys like to eat these plain straight from the bag!
Make sure to cool the pudding before you layer it into the trifle, or it will melt the whipped cream. The whipped cream itself will not stay fluffy for very long, so you may want to assemble most of the trifle ahead of time, refrigerate it, and prepare one last cup of cream just before serving to layer on the top.
Pumpkin Chocolate Trifle
1 loaf Pumpkin Chocolate Chip Bread
1 recipe Dairy-Free Chocolate Pudding (see below)
1 recipe Vegan Pumpkin Whipped Cream (see below)
1 cup chocolate chunks
1/4 cup mini chocolate chips
Dice the bread into 1" cubes. In a glass trifle dish, or glass bowl, layer bread, pudding, chocolate chunks and whipped cream. You will have enough ingredients for two layers of each type (eight layers in total.) Always start with bread on the bottom, and finish with cream on top. You may wish to reserve some cream until just before serving... re-whip it so it looks nice again, then spread on top of the trifle. Garnish with mini chocolate chips. Keep refrigerated... this recipe tastes better after the soft layers have had a chance to meld with the solid layers.
Dairy-Free Chocolate Pudding
3 cups rice milk
1/4 cup agave syrup
1/4 cup potato starch
1/2 cup cocoa mix (I used Ghirardelli - it includes sugar)
1/2 tsp salt
4 egg replacers (2/3 cup water, 4 Tbsp ground flax seed)
In a medium saucepan, mix together rice milk, agave, potato starch and salt. Bring to a boil and stir one minute. Add cocoa and egg replacers and heat through. Let cool completely.
Vegan Pumpkin Whipped Cream
2 cans coconut milk, separated
1 tsp vanilla
1/4 - 1/2 cup agave syrup
1/4 pumpkin puree
1 Tbsp white rice flour
Scoop out the solid parts of the coconut milk and place in the bowl of a stand mixer. Reserve the liquid parts for another recipe. Add agave, rice flour and vanilla and beat on high until thickened and relatively stiff (this recipe will not form stiff peaks.) Fold in pumpkin until desired shade of orange is reached. Use immediately, as this cream will not remain whipped for very long.
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