Healthy Christmas Trifle

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15 minutes

Cooking Time

40 minutes


4 servings

Good For


Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled

Cake Layer:

  • 2 cups blanched almond meal
  • 1 cup coconut milk (canned)
  • 100 g (3 1/2 oz.) coconut oil or butter
  • 1/2 cup rice malt syrup or honey
  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tsp. baking powder (gluten free)
  • 1 tsp. 100% vanilla extract

Jelly Layer:

  • 2 cups brewed raspberry tea
  • 5 tbs. Petipro Gelatin (the gelatin that ‘gels’)
  • 1 tbs. rice malt syrup or honey (optional)

Chocolate Cream Layer:

  • 1 cup coconut milk (canned)
  • 1 cup raw cashews (soaked overnight in water, then drained works best)
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
  • 1/4 cup rice malt syrup or honey

Extra Toppings:

  • Fresh berries
  • Coconut flakes


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein

First Make your cake:

  1. Preheat oven to 180°C (355°F) and line a 20 cm (8 inch) springform cake tin with baking paper.
  2. In a large bowl combine the almond meal, coconut flour and baking powder.
  3. In a blender, whiz the coconut oil and rice malt syrup together.
  4. Add the eggs, vanilla, coconut milk and mix well. (Don’t worry if it looks a little ‘curdled’).
  5. Pour this into the large bowl with the dry ingredients and gently mix together.
  6. Transfer into the lined tin and bake for 40 minutes or until lightly brown.
  7. Allow to cool completely.

While the cake cooks, make your jelly:

  1. In a small sauce pan combine the tea and rice malt syrup.
  2. Sprinkle over the gelatin and mix together.
  3. Allow to stand for 5 minutes.
  4. Place the sauce pan onto medium heat and continuously stir for 5 minutes until smooth.
  5. Pour the mix into a 20 cm (8 inch) square large silicone mold or lined slice tin.
  6. Place in to the freezer for 20 minutes or until set.

While this is setting, get onto the choccy cream and slice your berries:

  1. The chocolate cream is easy, whiz everything in your blender until super smooth
  2. Now it’s time to layer everything up!- cake, choc cream, fruit, jelly, cake, cream, fruit, topped with coconut flakes – but you really can get creative here!
  3. Enjoy!



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