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
Low-carb Dark Chocolate Cake with Nut and Chocolate Chips
Layers of chocolate cake, avocado cream and whipped cream
