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Cacao and Peppermint Trifle

By the time Christmas rolls around in Australia it is 35 degrees and the traditional dishes in Europe are out of the question. Enter Christmas in July where you can enjoy all of the delicious Christmas foods without suffering heat exhaustion. Trifle is always a Christmas favourite. Some of the weird biscuit bases my mum used were pretty questionable, so I’ve skipped those, and the booze, to create a delicious dairy-free alternative that everyone can enjoy (including the kids).





Peppermint layer:

  • 2 packets silken tofu
  • 3 tsp peppermint essence
  • 3 tbsp granulated stevia, or sweetener of choice


Cacao layer:

  • 2 large, ripe avocados
  • 1 banana
  • 4 tbsp cacao powder
  • 2 tbsp maple syrup (optional)


Optional Toppings:

  • Raspberries
  • Micro Mint
  • Cacao nibs
  • Edible flowers


  1. Start by blending the peppermint layer ingredients together until smooth and set aside.
  2. Rinse the blender and blend together the cacao layer ingredients until smooth.
  3. In 4 jars spoon in alternate layers of the peppermint and cacao mixtures, finishing with berries, mint, cacao nibs and flowers, if you’re feeling fancy.
  4. Refrigerate for 30 minutes before devouring!

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Cacao and Peppermint Trifle

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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