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Sweet and Salty Trifle


Sweet and Salty Trifle

Joyce from The Skinny Pear stops by to give us a totally scrumptious recipe using two of my favorite foods - chocolate and bacon 🙂 Joyce creates all kinds of goodies over at her blog. Some of my favs from her have been her chili eggplant fries and her sweet potato bacon soup. But this sweet and salty trifle of hers takes the cake! Thanks, Joyce for this delectable creation. So delish! ~Kelly

Hello Primally Inspired readers! It’s Joyce from The Skinny Pear and I am super excited to be guest posting over here today. Although I don’t consider my cooking Paleo in style I absolutely love creating dishes that are refined sugar-free and/or grain free!

I think trifles are one of the best desserts ever. I mean you get this awesome combination of flavours all merged together in one delicious bite. How can you not love that?!

I wanted to create a trifle that was different and I wanted to use bacon…..what??? Yep you heard me – bacon and it is pretty tasty!

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.

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