Sweet and Salty Trifle
  1. To begin, have your cake baked and cooled and broken into chunks. Next up, fry your bacon until crispy. You need your bacon nice and crispy so that you can chop it up finely. I used a coffee grinder to finely chop mine up. Make your refined sugar-free Caramel Sauce or if you have it premade warm it up a little so it drizzles nicely. After that get your whipping or coconut cream whipped up and ready to go.
  2. To make the chocolate sauce, simply melt the chocolate and coconut oil together, add honey to taste.
  3. Grab your trifle bowl and begin by putting a layer of chocolate cake on the bottom(about half the cake), next spread about half the whipping or coconut cream over the chocolate cake(I put a generous layer of whipping cream on mine, use enough to cover the chocolate cake). On top of the whipped cream spread about half the bacon over top, drizzle chocolate sauce and caramel sauce over top. Repeat layers again.
  4. Voila!
  5. Enjoy!
Note from Kelly (Primally Inspired): I used 2 cans of full fat coconut milk for the whipping cream. Refrigerate the cans overnight, scoop out just the cream that has accumulated on top and whip just like whipped cream. Also, coconut milk works wonderfully as a substitute for the whipping cream in the caramel sauce, too.
Recipe by Primally Inspired at http://www.primallyinspired.com/sweet-and-salty-trifle/