Posted by Jennifer (the student) on March 17, 2012

Happy St. Patrick’s to all!

I have a very quick recipe for you that requires mostly just assembling.  I think this sweet treat is lighter than most trifles and it is quite tasty. Enjoy!

Ingredients

Bottom Layer

• chocolate brownies or cookies (I used Laura’s Wholesome Junk Food Mint Double Fudge Bitelettes)

Pudding Layer

• 1 package of firm silken tofu
• 2 TBSP agave nectar
• 1/2 to 1 tsp mint extracts
• 2-3 drops of green food coloring

Cream Topping

•   1 can coconut milk
•  2 TBSP agave nectar

Candy Topping

• several mints or chocolates (I used Newman’s Own Dark Chocolate peppermint cups)

Instructions

1. Rough chop or crumble brownie/cookie to cover bottom of container.
2. Combine tofu, agave nectar, mint extracts and food coloring. (I used a immersion blender)
3. Top brownie/cookie layer with pudding.
4. Blend coconut milk and agave nectar with hand mixer until it thicken a bit.
5. Top pudding layer with cream topping.
6. Rough chopped candy and sprinkle on top.
7. Keep refrigerated until served.

* I used small trifle glasses but this could be made as a traditional trifle too.

♥ ♥