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September 14th, 2010 | By Alicia Silverstone

Here is a nice looking recipe adapted from the version by London-based macrobiotic chef James Trevena. I haven’t tried this veg take on the classic English dessert, but if you try it, let me know how you like it! It’s not superhero, but it looks like a yummy treat!
Prep Time: 15 min | Yields 4
Ingredients
1 1/4 cup apple juice
4 tsp agar agar powder
7 organic biscuits (try Earth’s Best Organic “Letter of the Day” Cookies in Very Vanilla)
2 soft pears chopped
7 ounce cooked cashew nuts (boil nuts for 30 minutes; drain and rinse)
1 cup white grape juice (approximate)
handful of pistachio nuts
rice malt
1 mint leaf for garnish
Directions
Heat the apple juice and whisk in the agar agar
Simmer until agar agar dissolves
Crush the biscuits and place in a dessert glass
Layer the chopped pears over the biscuits
Pour the apple juice jelly over the pears slowly and put in the fridge to set
Blend the cashew nuts and grape juice adding the juice slowly until the mixture becomes thick and creamy
Pour cashew cream over the top of the trifle and garnish with mint leaves and pistachio nuts toasted with rice malt

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