Plum Trifle

• For the nut topping and for the chocolate ganache:
• 125 grams pecans
• 1 tablespoon coconut sugar
• 6 pieces dates
• 150 grams maple syrup
• 2 tablespoons cacao
• 50 grams coconut oil
• For the vanilla layer, blueberry layer and for the plum layer:
• 225 grams cashews (soaked overnight)
• 75 grams maple syrup
• 60 milliliters water
• 2 teaspoons vanilla extract
• 4 pieces plums, stoned and chopped
• 75 grams maple syrup
• 2 tablespoons coconut oil
• 50 grams coconut oil, melted
• 100 grams blueberries
• 300 grams cashews Soaked overnight

1. Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
2. Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
3. Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
4. Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
5. Get excited to eat it.

chocolate ganache, pecans, coconut sugar, dates, maple syrup, cacao, coconut oil, vanilla layer, cashews, maple syrup, water, vanilla, maple syrup, coconut oil, coconut oil, blueberries, cashews

Taken from food52.com/recipes/73319-plum-trifle (may not work)