- PREP-TIME: 45 MINUTES / READY IN: 1 HOUR, 35 MINUTES
- MAKES 1 TRIFLE
- SERVING SIZE: 1/12 OF RECIPE
INGREDIENTS
- 4 Medjool dates, pitted
- 1 15-oz. can pumpkin
- ¾ cup unsweetened, unflavored plant-based milk
- ¼ cup blackstrap molasses
- 2 tablespoons flaxseed meal
- 2 cups white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons regular or sodium-free baking powder
- 1¼ teaspoons sea salt
- 3 pears or quince, cored and sliced
- 3 apples or persimmons, cored and sliced
- 3 oranges, peeled and sliced
- 6 fresh or dried figs, quartered
- ¼ cup apple cider
- ¼ cup pure maple syrup
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground cinnamon
- 2 star anise
- ½ cup pomegranate seeds
- ½ cup aquafaba (liquid from canned no-salt-added chickpeas)
- 2 tablespoons pure cane sugar
- 2 teaspoons pure vanilla extract
- ⅓ cup vanilla-flavored vegan yogurt
- ¼ cup chopped toasted pecans
INSTRUCTIONS
- For gingerbread, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. Place dates in a small bowl. Add boiling water to cover; let stand 10 minutes. Drain well.
- In a food processor or blender combine soaked dates and the next four ingredients (through flaxseed meal). Process until smooth. Let rest 5 minutes.
- In a large bowl combine the white whole wheat flour, pumpkin pie spice, baking powder, and 1 teaspoon sea salt. Add pumpkin mixture to flour mixture and stir just until moistened. Pour into the prepared pan, spreading evenly.
- Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut gingerbread into 1-inch cubes. Transfer to an airtight container; let stand overnight.
- For Roasted Fall Fruit, preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. In a large bowl combine pears or quince, apples or persimmons, oranges, and figs. In a small bowl stir together apple cider, pure maple syrup, grated fresh ginger, ground cinnamon, star anise, and ¼ teaspoon sea salt. Add to fruit; toss to coat. Divide fruit between prepared pans. Roast 30 minutes or until fruit is just tender and lightly browned at edges. Let cool; remove star anise. Fruit can be made 24 hours ahead and refrigerated until ready to eat.
- For Vanilla Yogurt Cream, combine aquafaba, pure cane sugar, and pure vanilla extract in a large bowl. Beat with a mixer on medium to high until foamy. Beat on high until stiff peaks form (tips stand straight). Gently fold in vanilla-flavor vegan yogurt. Chill up to 3 hours or until ready to use. Yogurt cream can hold up to 6 hours, but you will need to beat again to form soft peaks (tips curl) before serving.
- To assemble trifle, place one-third of the Roasted Fall Fruit and pomegranate seeds in a large trifle dish or glass bowl. Top with half of the gingerbread cubes and half of the Vanilla Yogurt Cream. Repeat layers; end with the remaining fruit and pomegranate seeds. Sprinkle with pecans. Serve within 30 minutes of assembly.
NUTRITIONAL INFORMATION:
Per serving (1/12 of recipe): 272 calories, 60 g carbohydrates, 5 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 314 mg sodium, 9 g fiber, 33 g sugar
Note: Nutritional information is provided as an estimate only.