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St. Patty’s Day Trifle with Dark Chocolate Cake, Mint Avocado Cream and Whipped Cream {Gluten-free and Low-carb}

17 Mar
 Gluten-free and Low-carb

Chocolate Mint Trifle… Gluten-free and Low-carb

 

How pretty is this?! Simple too :) I used my Dark Chocolate Cake as a base, added some yummy mint avocado cream filling and whipped cream…. Layered in a simple glass container, it was perfect for a festive gathering with friends!

Chocolate Mint Trifle {GF and LC}

  • 1 recipe of Dark Chocolate Cake
  • 1 C whipping cream, whipped and sweetened to taste (I used Truvia)
  • 2 avocados, ripe and soft
  • 8 oz cream cheese, softened
  • 3Tb coconut oil (I used Nutiva)
  • 1/3C whipping cream
  • 1/4C Truvia (or sweetener to taste)
  • 1/2 tsp peppermint oil (or to taste)

Directions: Prepare chocolate cake recipe per directions. (I added the nuts and chocolate chips to the top instead of mixing inside, hoping for a better presentation.) Let cool. Make whipped cream in the bowl of a stand blender (or with hand mixer), sweeten to taste and chill. Combine avocados, cream cheese, coconut oil, 1/3C whipping cream, 1/4C Truvia and peppermint oil in a blender or food processor until very smooth. (I used my Ninja.) Chill.
When all elements are cooled completely, layer into a clear glass dish as desired. I started with cake on the bottom (just break it into pieces to fill the space), topped with avocado mint cream, whipped cream, cake, avocado, whipped cream and topped with cake.

Avocado Mint Cream Filling

Avocado Mint Cream Filling

Low-carb Dark Chocolate Cake with Nut and Chocolate Chips

Low-carb Dark Chocolate Cake with Nut and Chocolate Chips

Layers of chocolate cake, avocado cream and whipped cream

Layers of chocolate cake, avocado cream and whipped cream

 

 

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4 responses to “St. Patty’s Day Trifle with Dark Chocolate Cake, Mint Avocado Cream and Whipped Cream {Gluten-free and Low-carb}

  1. johnnysenough hepburn

    March 20, 2013 at 5:23 pm

    I’ve no idea what the avocado mint cream would taste like as I’ve only ever had avocado as a savoury. Bet this tasted wonderful!

     
    • Gretchen without Grain

      March 21, 2013 at 12:35 pm

      The avocado is surprisingly neutral, and adds more of a creamy mouth-feel than anything else… well, of course it adds the green color I was after for St. Patrick’s Day ;)

       
  2. laurasmess

    April 15, 2013 at 8:02 am

    Thought that I’d comment on this one too, as I just read through your chocolate cake recipe! This trifle sounds incredible… though, like Johnny, I find it difficult to imagine how it would taste. As a traditional-type gal, I find it hard to get my head around desserts with chickpeas, tofu or avocado. But, seeing everyone’s positive comments across the blogsphere, I reckon I need to try some! Thanks for sharing. I’ll definitely give this a go!

     
    • Gretchen without Grain

      September 5, 2013 at 10:26 am

      I’m glad you are opening your mind to different ingredients! Keep in mind that one of the reasons that most recipes contain wheat is that it’s extremely cheap, but it’s also rather bereft of nutritional content, which is why vitamins and such are added. Using ingredients that are already nutritional without toxic side effects can make great changes in how you feel and certainly how your kitchen functions! Hope it turned out well :) ~G

       

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