Name: Peppermint Mocha Trifle
Yield: Serves 15–20
Ingredients: 1½ Cups Strong Brewed Coffee, Cooled; ½ Cup Plain Non-Dairy Milk; 1 Teaspoon Vanilla Extract; ½ Cup Canola Oil; 1 Teaspoon Apple Cider Vinegar; 2 Teaspoons Instant Coffee Granules; 2 Cups All-Purpose Flour; 1 ⅓ Cup Granulated Sugar; 1½ Teaspoons Baking Powder; 1 Cup Whole Wheat Pastry Flour; ½ Teaspoon Salt; ¾ Teaspoon Baking Soda; 2 12-Ounce Packages Extra Firm Silken Tofu; ¼ Teaspoon Ground Cinnamon; 10 Ounces Semisweet Chocolate, Finely Chopped; ⅔ Cup Granulated Sugar; 1 Cup Plain Non-Dairy Milk; ¾ Cup Mini Chocolate Chips, or Chopped Semisweet Chocolate; ½ Teaspoon Peppermint Extract; 12 Standard-Sized Candy Canes, Crushed

Preparation info

Serves
15–20

Difficulty
Easy

Appears in

Vegan Desserts

By Hannah Kaminsky

Published 2015

About

As the holidays creep onto my radar, a strange shift in flavor preferences occurs: All of a sudden, I simply can’t get enough of anything with peppermint. Throw in some chocolate and I’m in heaven. Keep going and give the whole thing a hint of coffee, and watch out—it’s a dangerously addictive combination! This recipe is great for a crowd.