"I partnered with @thefeedfeed and @vitamix to #MakeMerry and sweeten your holidays with this #vegan gingerbread trifle! It’s got a special winter spice mix in the gingerbread custard layers that’ll warm you from the inside out and can be made in your #vitamix. Check out the new A3500 Ascent model in my stories too ?? RECIPE LINKED IN PROFILE ?
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#sponsored #hotforfood #feedfeed #gingerbreadtrifle #nom #gingerbreadcookies #trifle #vegansofig #whatveganseat #gingerbread #cookies #custard #dessert #christmas #christmasdessert #foodie #coconutwhip #foodporn #foodtuber #foodstagram #foodphotography #eats #holidayrecipes #xmas #xmasrecipes #xmasready #food"
Winter Spice Gingerbread Trifles
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Makes 4 single serving trifles
Cookie Ingredients:
1 1/2 C all-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/8 tsp sea salt
1/2 C packed brown sugar
2 tbsp coconut oil (melted)
1/4 C nondairy milk
2 tbsp unsulphured molasses
1/2 tsp vanilla extract
1/4 C granulated sugar (for rolling cookies in)
Winter Spice Custard Ingredients:
1 C silken tofu
1/4 C nondairy milk
1 tbsp winter spice mix
1/2 C + 2 tbsp packed brown sugar
1 tsp cornstarch
1 tsp vanilla extract
Other Ingredients
coconut whip (use a homemade recipe or store bought)
Directions:
To make the cookies preheat the oven to 350°F
In a large bowl combine flour, spices, baking soda, and sea salt with a whisk or fork and set aside.
In another mixing bowl whisk together brown sugar, coconut oil, nondairy milk, molasses, and vanilla until well combined. There should be no oil visibly separated.
Pour the wet ingredients into the dry ingredients and fold until it comes together into a soft but stiff dough. You should be able to handle it with your hands and not have any sticking. If it feels a little too soft to handle place the bowl of dough in the fridge for 30 minutes. Do not add more flour!
Take a small amount of dough and roll it into a small ball in your hands approximately 1" to 1 1/4" wide. Roll it in granulated sugar and then place cookies slightly apart onto a parchment lined baking sheet and slightly flatten them with your hands.
Bake for 12 minutes. Remove the cookies from the baking sheet onto a wire rack and allow to cool completely before assembling the trifles.
Meanwhile you can combine the ingredients for the winter spice custard in the Vitamix until smooth. To measure silken tofu just crumble it into a measuring cup and fill until level.
Transfer the mixture to a sauce pan and heat over medium heat for about 5 minutes whisking constantly until it’s thickened.
Allow the custard to cool for 15 to 20 minutes before assembling trifles.