Chocolate Raspberry Trifle (Gluten Free)
Author: Thyme and Tarragon
Recipe type: Dessert
Cuisine: Gluten Free
- 6 chocolate cupcakes
- 2 bags frozen raspberries thawed
- 1 batch chocolate syrup
- 16 ounce carton heavy cream
- 2 teaspoons xylitol
- Chocolate syrup:
- 4 tablespoons coconut oil melted
- 1 teaspoon vanilla
- ½ teaspoon liquid stevia
- ½ cup cocoa powder
- Chocolate Syrup:
- In small bowl mix melted coconut oil, vanilla, liquid stevia, and cocoa powder together. Set aside.
- Whip heavy cream and xylitol with mixer and set aside.
- Break three cupcakes into pieces and layer on the bottom of trifle bowl.
- Cover with a thawed bag of raspberries as the next layer. Drizzle half of the chocolate syrup on top of raspberries.
- Add a layer of whipped cream.
- Repeat layers.
- Cover and refrigerate until ready to serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/chocolate-raspberry-trifle-gluten-free/
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