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Healthy-ISH Chocolate Trifle | Healthy u Dietitian

Healthy-ISH Chocolate Trifle

Healthy-ISH Chocolate Trifle

20 mins prepServes 8

Add this Healthy-ISH Chocolate Trifle to your holiday menu for some extra joy! The chocolate cake layer is gluten-free, protein rich and made with high quality ingredients, such as almond flour, cocoa powder and unsweetened milk. Bake, and then roll, you will get the perfect crumbly cake piece. To keep it simple, I used low-calorie Cool Whip for the whipping cream layer - and added cocoa powder to one of the layers for a chocolatey twist. Finish each layer with a dash of icing sugar, and we have a tower full of goodness.

8 servings

What you need

almond flour

3 ½ cup almond flour

table salt

½ tsp table salt

coconut flour

½ cup coconut flour

apple cider vinegar

1 tbsp apple cider vinegar

icing sugar

1 ½ tbsp icing sugar

unsweetened baking cocoa

½ cup unsweetened baking cocoa

egg

vanilla

fat free cool whip

2 fat free cool whip

unsweetened almond milk

1 cup unsweetened almond milk

coconut oil

¼ cup coconut oil

baking soda

2 tsp baking soda

maple syrup

¼ cup maple syrup

cocoa powder

½ cup cocoa powder

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Instructions

For the chocolate cake layer: Combine almond flour, 3/4 cup unsweetened cocoa powder, coconut flour, melted coconut oil, maple syrup, large eggs, vanilla, apple cider vinegar, baking soda, salt, and unsweetened almond milk. Mix until well combined. Bake the cake at 375°C for 25-35 minutes. Once baked and cooled, crumble the cake into pieces. 

For the whipping cream layer: Take 2 packages of Light Cool Whip. Into one package, mix in 1/2 cup of unsweetened cocoa powder to create a chocolate whipping cream. 

Assembly: Layer the crumbled chocolate cake with alternating layers of plain Cool Whip and chocolate Cool Whip in a trifle dish. Finish each layer with a dash of icing sugar to taste.

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