One of those desserts (aka weekend brekky or brunch) which looks very pretty yet is super easy to make. The perfect combo! All the different components can be prepared, and be ready to put together right before serving!

When it’s apple season, or rhubarb season you could make an apple compote or rhubarb compote - or a combination OR a fresh berry and rhubarb compote instead! Well you get my point, the “sauce” can be done in quite a few ways!

Trifle with berry sauce, coconut yoghurt and granola

4 portions

Berry sauce

250 grams frozen berries (for example raspberries and lingonberries)

2 Tbsp water

2 Tbsp chia seeds

1/2 tsp pure vanilla powder

1 pinch salt

For serving

2 1/2 dl / 1 cup coconut yoghurt, or any plant based yoghurt of your choice

2 dl / 0.8 cups granola (for example my Sweet buckwheat granola with parsnip or my Sweet date granola if you want to make your own), or just a mix or toasted nuts and/or seeds

freeze dried berries and berry powder (optional)

Dried flower sprinkles (optional)

How to

Put the berries and water in a saucepan, bring to a boil and let simmer for 5 minutes. Mix until a sauce using an immersion blender. Pour the sauce through a fine mesh strainer to remove any seeds (save the seeds and put in your next smoothie!). Add the chia seeds, mix using a spoon to avoid chia seeds from clumping, let cool.

Layer the berry sauce, coconut yoghurt and granola in 4 glasses. Garnish with freeze dried berries, berry powder and flower sprinkles. Serve!

Recipe was first published in The Gothenburg-Post/Två dagar