Creamy Vegan Cranachan Trifle with Raspberry Jelly and Oat Shortbread Layers

Allergens

None

Ingredients

• 1 cup fresh or frozen raspberries
• 1/4 cup sugar
• 2 cups non
• dairy whipped cream
• 1/2 cup toasted oats
• 1/2 cup oat flour
• 1/2 cup brown sugar
• 1/2 cup coconut oil, melted
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a small saucepan, combine raspberries and sugar. Cook over medium heat until the sugar dissolves and the mixture starts to bubble. Remove from heat and let it cool completely. Step 2: Meanwhile, prepare the oat shortbread by combining oat flour, brown sugar, melted coconut oil, salt, orange zest, and vanilla extract in a bowl. Mix well until a dough forms. Roll out between parchment paper and cut into desired shapes using a cookie cutter or knife. Bake at 350°F (175°C) for 12 15 minutes or until golden brown. Let cool completely. Step 3: Assemble the trifle by starting with a layer of oat shortbread, followed by a layer of whipped cream, raspberry jelly, and toasted oats. Repeat these layers two more times, ending with whipped cream on top.

Chef’s Insight

The combination of textures and flavors in this recipe is perfect for a vegetarian version of cranachan, with the oat shortbread providing a satisfying crunch contrasted by the creamy whipped cream and smooth raspberry jelly.

Notes

Feel free to add a splash of whisky or a pinch of cinnamon to the raspberry jelly for an extra touch of traditional flavor.