Grain-Free Chocolate Hazelnut Trifle

Grain-Free Chocolate Hazelnut Trifle

grain-free // gluten-free // vegan

This Chocolate Hazelnut Trifle by @themindfulhapa will satisfy your sweet tooth, with a hidden boost of MCT oil from our Chocolate Hazelnut Grain-Free Keto Granola.

Grain-Free Chocolate Cake
2 large eggs
¼ cup coconut oil, melted
¼ cup almond milk
¼ cup pure maple syrup
½ cup coconut sugar
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder, sifted
2 cups almond flour, packed (as you would with brown sugar)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
⅓ cup chocolate chips
Grain-Free Chocolate Hazelnut Trifle
1 bag, Purely Elizabeth Chocolate Hazelnut Grain Free Granola
1, 9oz tub coconut whipped cream (or regular, if you don’t need to keep DF)
1 grain free chocolate cake, cut into cubes (recipe above)

1. Preheat oven to 350F and line an 8”x8” square pan with parchment paper.
2. In a large mixing bowl, combine wet cake ingredients - eggs, coconut oil, almond milk, maple syrup, coconut sugar and vanilla extract. Stir until combined.
3. Whisk in sifted cocoa powder until combined and no clumps remain.
4. Stir in almond flour, baking powder, baking soda, and salt. Fold in chocolate chips until just combined and let the batter rest for 5 minutes - batter should be thick.
5. Pour cake batter into the parchment lined 8”x8” pan and use a spatula to spread in an even layer.
6. Bake at 350F for ~20-25 minutes (mine took 23 minutes), or until a knife inserted comes out clean from cake batter (vs a melted chocolate chip). Remove from the oven and let cool completely.
7. Cut cake into cubes and spread half of the cubes between 6 individual serving cups. Add a layer of coconut whipped cream, followed by a layer of Purely Elizabeth Chocolate Hazelnut Grain Free granola. Repeat with remaining half of the cake cubes, coconut whipped cream, and Purely Elizabeth granola. Serve immediately and enjoy!

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