Dessert For Picnic

Coffee Dessert
15 Mins

Preparation Time

60 Mins

Cooking Time





Dessert For Picnic

Coffee Dessert


Date spread & chocolate cups:

  • 3 tbsp crushed pecans
  • ½ cup creamy Goody Date spread(120 g)
  • ½ cup white chocolate ,melted
  • ½ cup of dark chocolate, melted


Cream stuffed dates:

  • 10 Medjool dates
  • Velor Cream
  • Chopped pistachios and chia seeds for garnish


Tiramisu jars:

  • Mascarpone filling:
    (565g) mascarpone cheese
  • 3 tbsp (39g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • ½ cup (58g) powdered sugar
  • 1 tsp vanilla extract


Coffique Mixture:

  • 2 cups (180ml) hot water
  • 2 envelopes of instant Coffique powder
  • 3 tbsp (39g) sugar
  • lady fingers


          Date spread & chocolate cups:

    1. Prepare a cupcake tin with 6 liners.
    2. Stir Goody date spread and crushed pecans together.
    3. Spread 1 to 2 tablespoons of white chocolate in the bottom of 3 cupcake liner.
    4. Spread 1 to 2 tablespoons of dark chocolate in the bottom of the other 3 cupcake liner.
    5. Chill for 10. Minutes
    6. Dollop 1 to 2 teaspoons of the date pecan mixture on top of the chocolate.
    7. Cover each dollop chocolate and smoother out the top.
    8. Refrigerate for 1 hour or until chocolate has hardened.
    9. Remove date pecan cups from the liners.


          Cream stuffed dates:

    1. Destone dates first.
    2. Place a teaspoon of Goody Velor Cream inside each date.
    3. Sprinkle each date with a good pinch of chopped pistachios and chia seeds.

          Tiramisu jars:

    1. Mix mascarpone cheese and sugar together until combined.
    2. In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.
      fold the whipped cream into the mascarpone cheese mixture. Set aside.
    3. In another bowl, combine the hot water, Cofique powder and sugar.
    4. To layer the trifles, dip the ladyfingers into the Coffee mixture one at a time and place into the bottom of the Jar. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.
    5. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.
    6. Repeat another layer of ladyfingers and mascarpone filling.
    7. Sprinkle with cocoa powder, if desired.
    8. Refrigerate trifles until ready to serve. Trifles are best for 2-3 days.