top of page

The Vegan Larder

Vegan Chocolate Chestnut & Raspberry Trifle


A delicious and decadent Vegan Chocolate Chestnut & Raspberry Trifle featuring Chestnut Mousse and Coconut Cream layers. 

This vegan version of a family classic is created by Vanessa & Louise-Claire from The Vegan Larder.

Recipe | Serves 9



For the Brownie layer

  • 6-8 squares leftover Brownies (about 300g) we use Vanessa's Brownie recipe. You could substitute other brownies or cake, but why not make extra brownies to take to someone as a gift

For the Raspberry Layer

  • 400 g fresh or frozen raspberries

  • 3 Tbsp castor sugar

  • 4 Tbsp Gran Marnier or other orange liquor

For the Chestnut Mousse Layer

  • 400g chestnut puree I buy this in ready-made packs from the supermarket. You can also get it in tins

  • 200g good quality dark/vegan cooking chocolate if you want it extra chocolatey use 400g

  • 3 Tbsp agave or maple syrup or coconut nectar or use sugar that has been dissolved

  • 4-5 Tbsp coconut milk the kind you drink.

For the Coconut Creme Layer

  • 2 400g tins coconut cream (800g total) put in the fridge for at least 1 hour

  • 100 g icing sugar


For the Raspberry Layer

  1. Add all the ingredients to a saucepan and cook gently until the raspberries are soft and the sugar is dissolved.  Set Aside.

For the Chestnut Mousse Layer

  1. Either microwave the chocolate or melt it gently in a bowl over a saucepan of hot water. Stir so it melts evenly

  2. In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse.

  3. Whip the chocolate into the chestnut mousse so it is all combined and smooth. 

For the Coconut Cream Layer

  1. Remove the coconut tins from the fridge and scoop out the cold cream that has separated, discarding the 'water'

  2. Whip together with the icing sugar until smooth and creamy with soft peaks.


To Assemble

  1. In a large clear bowl add a layer of the brownies. Sprinkle with some extra Gran Marnier if you like!

  2. Add the layer of raspberries 

  3. Add the layer of the chestnut mouse, smoothing it out

  4. Add the layer of whipped coconut cream, smoothing it out

  5. Decorate with berries in pretty patterns. 

  6. Pop in the fridge for at least 1/2 hour or until it's time to bring it to the table



We are not responsible for the outcome of any recipe you try from this site or any website linked to from this site. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. You should always use your best judgement when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice before beginning if you are unsure. Recipes available on this website HAVE NOT been formally tested by us or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality efficacy quality or safety.




bottom of page