Plum Trifle

For the nut topping:

125g/4.5oz pecans
1 tbsp. coconut sugar
6 dates

For the chocolate ganache:
50g/2oz coconut oil
150g/5.50z maple syrup
2 tbsp. cacao

For the vanilla layer:

225g/8oz cashews (soaked overnight)
75g/2.5oz maple syrup
60ml/2fl oz water
50g/2oz coconut oil, melted
2 tsp. vanilla extract

For the blueberry layer

100g/3.5oz blueberries

For the plum layer:

4 plums, stoned and chopped
300g/10.5oz cashews Soaked overnight
75g/2.5oz maple syrup
2 tbsp. coconut oil

1. Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
   
2. Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
   
3. Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
   
4. Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
   
5. Add the blueberries to a blender and blitz.
   
6. Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture.
   
7. Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
   
8. Get excited to eat it.

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