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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!


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)


  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.

♥ ♥

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