PB & J S’mores Trifle

PB & J S’mores Trifle

trifle
PB & J S'mores Trifle
Print Recipe
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Servings Prep Time
24 servings 1 hour
Servings Prep Time
24 servings 1 hour
trifle
PB & J S'mores Trifle
Print Recipe
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Servings Prep Time
24 servings 1 hour
Servings Prep Time
24 servings 1 hour
Ingredients
Lentil layer
  • 1 cup brown lentils, cooked, drained and rinsed
  • 1/4 cup Hershey's Special Dark Cocoa Powder
  • 1 tsp. instant espresso coffee powder
  • 1/2 cup Heavy whipping cream
Peanut butter layer
  • 15.5 oz. can chickpeas, drained, liquid reserved, then rinsed
  • 1 cup peanut butter, creamy
  • 1/2 tsp. vanilla bean paste
  • 1/4 tsp. Kosher Salt
Aquafaba marshmallow fluff layer
  • 3/4 cup aquafaba (liquid reserved from chickpeas)
  • 1/2 tsp. cream of tartar
  • 2 tsp. vanilla bean paste
  • 1 cup granulated white sugar
For assembling trifle
  • 14.4 oz. box honey graham crackers, divided in thirds
  • 8 oz. Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Chocolate lentil layer
  1. Place lentils in the bowl of a food processor, pulse several times. Scrape down bowl, then add dark cocoa powder, instant espresso coffee powder and heavy whipping cream. Pulse to combine, then continue to puree until smooth, scraping bowl as necessary. Remove mixture to medium size mixing bowl, set aside. Wash bowl and blade of food processor.
Peanut butter layer
  1. Place chickpeas, peanut butter, vanilla bean paste and kosher salt in to the bowl of food processor. Pulse to combine, scrape sides of bowl and continue to puree until smooth, creamy and looks similar to cookie dough. Set aside.
Aquafaba marshmallow fluff layer
  1. Pour reserved liquid from chickpeas into medium mixing bowl, add cream of tartar and vanilla bean paste. Using a hand mixer, whip until frothy. Slowly and gradually add granulated white sugar. Increase speed of mixer after sugar is incorporated and continue to whip until mixture looks glossy and holds a firm peak. Set aside
To assemble trifle
  1. Place 1 sleeve of graham crackers in a zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over the bottom of a trifle bowl.
  2. Spoon peanut butter mixture loosely and evenly over graham crackers.
  3. Pour Unicoi Preserves Strawberry Vanilla Spread over peanut butter layer, spreading lightly to cover peanut butter.
  4. Place second sleeve of graham crackers in to zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over previous layer.
  5. Fold 1 cup of marshmallow fluff in to lentil chocolate mixture. After incorporated, gently fold another 2 cups marshmallow fluff in until barely incorporated. Spoon evenly over previous layer in trifle bowl.
  6. Place third sleeve of graham crackers in zip top plastic bag and crush them by hand in to bite size pieces. Pour contents evenly over previous layer.
  7. Spoon remaining marshmallow fluff evenly over trifle and use a spoon to make swirls and peaks. Using a kitchen torch, flame the marshmallow fluff in several places to mimic toasted marshmallows.
  8. Refrigerate or serve immediately.
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