FOR IMMEDIATE RELEASE
If you are looking to make a trifle this Christmas make sure it's Naturelly Brilliant!
Just like this healthier vegan, gluten and grain free option from Jo Romero
Grain Free, Vegan Strawberry, Jelly and Coconut Trifle
By Jo Romero - Food & health blogger from Comfort Bites.
5 big, juicy Medjool dates
1 tsp raw cacao powder
1 tsp coconut oil
1 heaped tsp desiccated coconut
pinch of sea salt
1 pack Tropical Naturelly Jelly
250ml coconut cream, room temperature
half teaspoon vanilla extract
3 large strawberries
6-7 pistachios, shelled and chopped
desciccated coconut, to serve
“This trifle is gluten-free, grain-free, dairy-free and if you top with anything other than pistachio’s it can be nut-free too. The idea came to me after seeing all the Christmas adverts for processed sugary treats for Christmas pudding and dessert. I thought why couldn’t there be healthier, more nutritious version of the trifle for people that don’t want to fall of the wagon at Christmas time and using Naturelly as a pouring jelly was perfect for this brilliantly healthy layered dessert” Jo Romero explains.
First, blitz together the dates, cacao powder, coconut oil, desiccated coconut and the pinch of sea salt until it forms a rough, chunky paste. Press this into the base of a 15cm (or approx) wide glass bowl or dessert glass.
Next, slice the strawberries and arrange the slices around the glass, on the inside, making sure they all stick up the same way. They should stick to the glass, as you push them gently into the date base.
Open the carton of coconut cream and squeeze out any excess water. Pour the coconut cream into a bowl and trickle in the vanilla extract. Whip with a fork, until fluffy. Take half of the coconut cream and gently spread it around the date base of the trifle, spooning it inbetween the strawberry slices, so it can be seen from the outside.
For the next layer, squeeze out the pouch of Naturelly Tropical Jelly, again making sure you get it between the strawberry slices at the edges, so that the layers can be seen on the outside of the glass. Top with the remaining coconut cream. This will be easier if you use small teaspoons of the coconut cream instead of one big spoonful as by spreading it around you'll disturb the jelly layer underneath.
Gently swirl the top of the coconut cream to make it snow-like and build up the topping.
To finish, sprinkle with the chopped pistachios and some more of the desiccated coconut, for a Christmassy look.
You can store this trifle, covered, in the fridge overnight, but for the best flavour and texture, eat at room temperature.
Naturelly is available from Boots, Ocado, Holland & Barrett and Wholefoods Market in three delicious flavours: Totally Tropical, Summer Fruits and Apple and Blackcurrant. Naturelly Jelly Juice (100g) - RRP £1.
For more information, images, products to review or a chance to speak to the Naturelly brilliant family behind the brand please contact Dean Dempsey, Contact Number: 07976 703153 Email: email@example.com
Notes to the Editor
Naturelly Jelly is free from gluten, wheat, dairy, nuts and gelatine and is suitable for vegetarians and coeliacs disease sufferers. It has been approved by the vegetarian society, coeliac society and is school compliant. Gellan Gum is a natural dietary fibre found in Lilly Plants. Naturelly recently won Gold for best Child Snack and Platinum for Best Child Dessert in this years Loved by Parent awards. A percentage of profits from every pouch sold is given to the charity Hope for Children. Naturelly is made in Britain.
19 Apr 2017 08:30
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