Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.
Raspberry Syrup:
2 pints raspberries
1/4 Cup maple syrup
Wash and keep 20 or so for garnish and place the rest in the food processor and add 1/4 cup maple syrup. Blend into a syrup and set aside.
White Chocolate Layer:
1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1 TBSP lemon juice
1/2 tsp vanilla
1/2 tsp almond extract
1 Cup plus 1 TBSP Vegan white chocolate chips (reserve a tablespoon for drizzle)
Melt chips, place remaining ingredients into a food processor and blend well. Add melted chocolate and incorporate. Layer one half of white chocolate into serving dish/dishes. Set aside remaining.
Pour 1/2 the raspberry syrup over the white chocolate layer and refrigerate while you prep the whip cream.
Whipped Cream:
I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla
Place half of the coconut whip on the white chocolate and raspberry layers. Repeat layers. Top with the full raspberries and a drizzle of melted white chocolate.
