This healthier brownie trifle makes the perfect decadent dessert! It’s put together with layers of brownie, chocolate mousse, and coconut whip. It’s incredibly easy to throw together and is great to make a large batch for a crowd or serve them in cute single-serve containers!
What are the layers in this brownie trifle?
There are hundreds of variations of trifles out there and I love that they are so versatile. For this one, we are working with three different layers.
- Brownies – You can use a box mix brownie to make your life even easier (I love Simple Mills for a whole-food based option and Lakanto for a sugar free option). You’ll used baked brownies for this recipe.
- Coconut whip – There’s actually a few options here. If you want to make a higher protein option (it isn’t as decadent, but still delish for a healthy treat!) you can use a vanilla greek yogurt. However, I prefer to use coconut whip as it really brings the dessert together. You can make it homemade or opt for a good quality store bought option (Whole foods makes a great one and I always use So Delicious. Both are kept in the freezer section).
- Chocolate mousse – This chocolate mousse is actually thickened up using chia seeds, which also adds a bunch of healthy fiber to the recipe. It’s super rich and creamy!
How to make brownie trifle
I find it easiest to start making the trifle the day prior. This allows ample time for the layers to set up.
- Bake the brownies. You can cover them once cooled and store away until ready to assemble the trifle.
- If making the coconut whip home made, you’ll prepare it now by beating everything together until smooth. You’ll want to store it in an air-tight container in the fridge. It’ll set up to a thicker coconut whipped cream.
- Blend the chia mousse. You’ll add everything to a blender and blend until completely smooth. Also store this in an air-tight container in the fridge.
When you are ready to assemble the trifle, you can cut the brownies into chunks or just crumble them slightly. Layer the jars or serving dish with layers of brownie, chocolate mousse, coconut whip. Repeat. You can garnish the top with extra brownie or chocolate shavings or even berries.
Kitchen tools you’ll need
Hand mixer or kitchenaid: I love a stand mixer for easier mixing. I have a kitchen aid and absolutely love it, but this is a great affordable option.
High powered blender: I use a vitamix and couldn’t reccommend them more but this is a more affordable option as well.
Mixing bowl: This is my all time fave set of glass mixing bowls!
Ingredients & substitutions for healthier brownie trifle
Canned coconut milk: This is used to make the coconut whip. If you can’t have coconut and aren’t dairy-free, you can make a whipped cream using regular heavy whipping cream.
Maple syrup: This is used to sweeten the coconut whip and chocolate mousse. You could also sub honey but it’ll have a strong honey flavor.
Chia seeds: Chia seeds are the thickening agent in the pudding, so there aren’t any subs. Chia seeds are packed full of nutrients, fiber, and healthy fats.
Milk: You can use whatever milk you have on hand. I used cashew milk.
Cacao powder: Cacao powder is full of antioxidants and gives the chocolate mousse it’s decadent chocolate flavor!
vanilla extract: This is important for flavoring the coconut whip and chocolate mousse.
Any ingredients needed to make your brownie mix
More recipes you’ll love
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Healthy Brownie Trifle (Vegan, Gluten Free)
Ingredients
Chia mousse
- 2 cups milk of choice
- 1/2 cup chia seeds
- 5 tbsp cacao powder
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- pinch sea salt
Coconut whip (can use store-bought coconut whip)
- 2 (14oz) cans full-fat coconut milk
- 3-4 tbsp maple syrup
- 1 tsp vanilla extract
Brownies (can use store-bought brownie mix and prepare it. You may have leftover brownies!)
- 1/2 cup almond flour
- 1/3 cup cacao powder
- 1/2 tsp baking soda
- 2 flax eggs or 2 regular eggs *See notes for flax eggs
- 1/3 cup maple syrup
- 6 tbsp coconut sugar or monk fruit
- 1/3 cup cashew butter or almond butter
- 1 tsp vanilla extract & pinch of sea salt
Instructions
Brownies
- Preheat oven to 350F.
- In a large bowl, mix together the wet ingredients including the sugars, eggs, cashew butter, and vanilla. In another bowl, mix together the dry ingredients.
- Add the wet ingredients to the dry and mix well. Pour into a lined or greased 9×9 baking dish.
- Bake for 22-25 minutes. Careful not to over-bake. They set up in the fridge. Let them cool, cover, and then place in the fridge.
Coconut whip
- Place the cans of coconut milk in the fridge for at least an hour or two. Chill the mixing bow in the freezer for the same amount of time.
- When ready to make, remove the cans of milk from the fridge. Scoop the top solid part out into the bowl. Store the extra water in an air-tight container for smoothies, etc.
- Using a hand mixer, beat the coconut cream until it's light and fluffier. Beat in the remaining ingredients until well combined. Place the bowl in the fridge until you're ready to assemble the trifle.
Chia pudding
- Blend all of the ingredients in a blender until completely smooth. Taste and adjust as needed. Pour into a bow and place in the fridge until ready to assemble the trifle.
Assembling the trifle
- Either cut the brownies into cubes or crumble them into the jars, adding a layer on the bottom.
- Top this layer with some of the coconut cream.
- Then top it with a layer of the chocolate mousse.
- Repeat until the jars are all layered, adding a layer of cream on top. I like to top mine with extra brownie crumbles.
- Leave the trifles in the fridge until ready to serve or serve straight away!
