Passionfruit and Mango Trifles with Ginger Buckwheat Crumble
Name a better trio than passionfruit, coconut and mango?
When creating this recipe I ended up having to re-do the whole thing as we ate all the ingredients they were just that good! Ever leave a dinner party or in this case your Christmas lunch feeling absolutely ill in the stomach after stuffing yourself silly with lunch then some how managing to squeeze in desserts, which are pack with heavy saturated fats, sugars and lots of preservatives? We all know that feeling!
These trifle's are not only decadent and highly addictive but fresh, filled with all natural sugars and good wholesome fats, plus caters all the boxes of gluten, dairy and refined sugar free, plus utilise in season produce, which means you're fuelling with nothing but the best! This to date is probably one of my favourite creations, fresh, crunchy and delicious!
1 large mango cut into strips
3 large passion fruits
1 tub natural coconut yoghurt
3 tbsp maple syrup
1 tsp organic vanilla extract
1 cup buckwheat
1/2 cup coconut flour
1/4 cup coconut sugar
1/2 cup coconut flakes
1/3 cup melted coconut oil
2 tbsp maple
pinch of salt
1/4 cup dried naked ginger or 1 tsp dried ginger powder!
Preheat oven to 180 degrees celcius
Combine all crumble ingredients into a mixing bowl until well combined
You want a crumbly, dough like consistency
Transfer to a baking tray and place in the oven for around 10-12 minutes, tossing slightly every 5
To make coconut cream, combine coconut yoghurt, vanilla and maple into a bowl mix together well, sweeten to your taste buds!
Prepare mango by cutting into thin slices, and removing pulp from the passionfruit
Once crumble is baked, allow to cool slightly
Using an old jar or serving glass, assemble by placing crumble mixture in the bottom, the lining strips of mango around the outside of the glass, fill with coconut cream mixture, passionfruit pulp and more crumble! Get Creative and most of all.. try not to eat all of the ingredients!