Salted Caramel Cookie Trifle
Want to indulge this holiday season with some guilt-free decadence? Looking for a dessert that checks all the boxes for healthier alternatives: gluten-free, dairy-free, and natural sweeteners? And of course you would like to impress your guests.
Then dive into this luscious Salted Caramel Trifle. Creamy layers meet velvety caramel, with a bit of crunch from toasted pecans and our salted caramel pecan cookies. This wonderful holiday treat is a symphony of flavors and textures that will impress your friends and loved ones.
And speaking of gluten-free holiday recipes, did you know our salted caramel pecan cookies are made with all-natural, plant-based ingredients that won’t compromise your gut health? These cookies are not just delicious, they are a testament that healthier alternatives can be just as amazing. They are definitely the main star of this recipe, and a great way to share the joy of the season with your family.
Ingredients:
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4 salted caramel pecan cookies
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1 cup cashews (soaked in water for 8 hours)
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1 small can (160 ml) coconut cream
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5 tbsp maple syrup
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Pinch of salt
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5 tsp vanilla extract
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Toasted pecans
Caramel Sauce:
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¾ cups coconut sugar
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1 cup coconut cream
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¼ tsp vanilla
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⅛ tsp salt
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¼ tbsp tapioca starch
Instructions:
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Preheat oven to 350°F. Once up to temp, toast your pecans for 10 minutes. Set aside for topping.
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Make the caramel sauce. Melt down the coconut sugar with a splash of water until boiling and starting to caramelize. Add the coconut cream, vanilla, and salt. Bring the mixture back to a boil, then add the tapioca starch. Simmer 5-10 minutes until sauce thickens. Set aside to cool.
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Make the cheesecake filling. In a high speed blender, blend the soaked cashews, coconut cream, maple syrup, salt, and vanilla until smooth and creamy.
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Assemble the trifle. Split between two 8oz whiskey glasses (you can use smaller glasses for individual portions). Use a ring cutter to cut the salted caramel cookies to fit in the glass. If you don’t have a ring cutter, you can crumble the cookies into the bottom of the glass.
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Top with a thin layer of the caramel sauce (about 1- 1.5 tbsp). Pour some cheesecake filling over the top until filling half the glass, and sprinkle with pecans. Fill up the rest of the glass by repeating this process: salted caramel cookie, caramel sauce, then cheesecake filling. Top with cookie crumbles and pecans.
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Refrigerate for 8 hours. Serve and enjoy!