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St. Patty’s Day Trifle with Dark Chocolate Cake, Mint Avocado Cream and Whipped Cream {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.