Healthy Brownie Trifle (Vegan, Gluten Free)
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!
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 9x9 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!
Notes
*Flax eggs: Mix 2 tbsp ground flax seeds with 5 tbsp water. Let sit aside for 5-10 minutes to thicken. Then use in the recipe.