BROWNIE TRIFLE | deliciously gluten-free, dairy-free, paleo and vegan friendly

BROWNIE TRIFLE | deliciously gluten-free, dairy-free, paleo and vegan friendly


– Every year I like to create what I call a Showstopper Dessert on my website. It’s not only a delicious recipe because that’s a given, but
it’s also sure to impress, which makes it perfect for any party, holiday, or a gathering. Some previous examples of these recipes include my paleo chocolate cake, vegan caramel cheesecake,
flourless chocolate cake, and gluten-free carrot cake. This year though, I wanted to do something I haven’t yet done before on my website, and that’s a trifle recipe. But this isn’t any old trifle. This is a brownie trifle
layered with rich, chocolatey brownie, smooth
chocolate chia pudding mouse, and fluffy coconut whipped cream. But here’s what’s even better. This amazing brownie trifle recipe is gluten free, dairy free, paleo, and vegan friendly. It’s extremely easy to make and pretty much fool proof
thanks to a little help from my friends at Simple Mills, who I’m happy to partner
with on today’s video. So let’s dive in, and I’ll show you how to make this showstopper dessert. We’ll start by making the chocolate chia pudding mouse first, as it needs at least a couple of hours in the fridge to cool. You can also make both
the chocolate mousse and coconut whipped cream the day ahead as I’ve done on this video to make your life easier in the kitchen. So add three cups of milk to your high powered blender. I’m using my homemade cashew milk, but you can use your favorite nut milk or regular milk if you’re not trying to make this recipe dairy free. Then add three-quarters cup of chia seeds. And you guys have seen
me make chia pudding numerous times, but for
this recipe, we’ll blend the chia seeds for an
ultra smooth texture. Add six tablespoons of maple syrup, six tablespoons of cacao powder, and three teaspoons of vanilla extract. If you look up my chocolate
chia pudding mousse recipe on my website, this is one
and a half times that recipe, as we need a little bit
more mousse for this trifle. Add the lid to your blender
and then blend it on high for about a minute or
until it’s nice and creamy. (upbeat music) You’ll notice when you
pour the mousse into a bowl that it’s already nice and thick thanks to the chia seeds. And it will firm up a smidge
more once it’s chilled. So cover the bowl and set it in the fridge for at least a couple
of hours or overnight. All right, let’s make some coconut cream. You need four cans of
full fat coconut milk that have chilled in the fridge at least 24 to 48 hours. After the cans have chilled, the milk will separate and
the hardened coconut cream will rise to the surface and the coconut water will
be left on the bottom. What you wanna do is
scoop out the firm layer of coconut cream and place it in a bowl. So fun fact for those of you
who might be new around here. The very first video I ever uploaded to my YouTube channel was a video on how to make coconut whipped cream. I’ve been making it for years, and it’s a great option for
those who are dairy free. Once you’ve scooped out
all of the coconut cream, you’re left with the coconut water. Don’t throw this out. Just refrigerate it and add it to your next smoothie. There are many ways you can sweeten your coconut whipped cream, including maple syrup,
honey, powdered sugar, stevia, monk fruit, and others. I’m adding a couple
tablespoons of honey today along with four teaspoons
of vanilla extract before blending it all together. I should note that the vanilla does change the color ever so slightly. So if you wanna keep it pristine white, you’ll want to use less. Different brands of coconut milk produce different cream textures with some being more soft
and others being more waxy. I’ve got tips for both of these on the recipe post, but if
it’s more waxy and stiff, you can always add a little more coconut water to smooth it out. Give the whipped cream a stir, then store it in the fridge until it’s ready to be used, as it will soften at room temperature. So now it’s time for our brownies, and I’m using two boxes of
Simple Mills brownie mix. During the holidays, we’re
all looking to save time and get food on the table fast. And this brownie mix makes whipping up this dessert recipe amazingly easy. You guys know I’m extremely picky when it comes to packaged
food, but I love Simple Mills because they use the
exact same ingredients that I use in most of my baking recipes. Preheat your oven to
400 degrees Fahrenheit and then grease two eight-by-eight or nine-by-nine inch square baking pans. You can use coconut oil, butter, or ghee depending on your dietary preference. But as I’m showing you a
dairy-free version today, I’m gonna use coconut oil. Whenever I bake brownies,
I also like to use a sheet of parchment
paper to line the pan, as it makes removing them super easy, and you’ll see that here in a second once our brownies are done. So to make the brownies, add a half a cup of melted oil or butter to a mixing bowl along with three tablespoons
of water and two eggs. Whisk the liquid ingredients together so it’s all well combined. Then pour in your dry
ingredients from the brownie box. Stir the wet and dry ingredients together until you have this thick brownie batter, and then pour it into your baking pan. (upbeat music) One thing you’ll notice
in this brownie batter is that there’s little
chocolate chips in the mix, which just makes these brownies extra decadent and delicious. Use a spatula to pat
the butter into your pan and get it into those corners. We’ll repeat this process for
our second batch of brownies and then pop them in the
oven for 20 to 25 minutes. And just a heads-up,
that if you cook two pans at the same time, they might need a minute or two longer. When you remove them from the oven, your kitchen will smell amazing and you’ll wanna dig right in, but do let them cool
completely to room temperature. You don’t want any residual
heat in these brownies or else they could melt
the other ingredients when we get to layering. So once they’re fully cooled, remove them from the pans
and see how easy it was with the parchment paper? And then use the knife to cut them into one-inch squares. This is about half the size of a normal brownie, but you
want them more bite sized to add to the trifle bowl. Now that we’ve got all
of our components cooled and ready to go, let’s get to layering. You can see that the
chocolate chia pudding mouse has thickened up ever so slightly, and the coconut cream is
still nice and fluffy. Add a layer of brownies to the bottom of a trifle bowl, and I’ll
link this one I’m using in the description box below. If you don’t have a trifle bowl, you could use a large
glass serving bowl as well. The goal here is to keep the brownies tightly layered next to each other, because wherever there’s gaps, that’s where the pudding
will seep through, and we don’t want all of
our pudding to seep through the middle of the trifle if there’s holes. So you can see I’ve really squished those brownies together,
and I’ll even tear a brownie in half to
plug some of those holes if they’re too big. Use one entire brownie mix
to create the first layer. Then scoop half of your chocolate chia
pudding mousse on top. Use a spoon or spatula
to spread it around, and you can see how quickly
the pudding finds those gaps. It’s fine around the outside edges, and that’s what gives trifles their beautifully imperfect look. But again, you just don’t want it seeping all down through the middle. Next, layer about 60 to
70% of the coconut cream. Coconut cream is thicker and heavier than dairy whipped
cream, so you have to be a little gentle when you spread this so you don’t push it
through the pudding layer. And then we’ll repeat these three layers. Use the entire second batch of brownies for the next layer and
pack them in tightly. (gentle music) (upbeat music) Add the remaining half of pudding and spread it around to the outer edges. You can see that we’re almost out of space in our trifle bowl, but
we have just enough room to add a very generous dollop of coconut whipped cream on top. I like to add a big, heaping
amount in the middle, but you can certainly spread
this out thin if you wish. And if you do want to spread it flat, then I’d recommend using
50% of the whipped cream on each layer. But we’re not quite done just yet because we need to sprinkle some shaved chocolate on top. Use a large knife to slice a
chocolate bar into shavings. And I find this is easier
if the chocolate bar is slightly chilled. Sprinkle the chocolate
on top of the trifle and then take a step back and look at the most beautiful
showstopper dessert recipe you just created. (upbeat music) The great thing about trifles is that they’re easily adaptable. So I wanted to sneak
in two quick variations because I just couldn’t help myself. The first is making the trifle in individual serving cups, and the second is swapping
the chocolate pudding for pumpkin pudding, which
is perfect for Thanksgiving. I have mini trifle bowls which are just the cutest,
but you could serve this up in drinking glasses as well. And for this variation, I’m
just doing a single layer of each ingredient. So I’ll add the brownies and squish them in tightly. Then I’ll add a generous spoonful or two of pumpkin pie chia pudding mousse. And if you watched my
fall meal prep video, this is the same pudding
I showed on that video. Add a dollop of coconut whipped cream and repeat this process
on the other servings. If you make the large-sized trifle, it serves about 12, so keep that in mind when making these smaller portions. And instead of using
chocolate shavings on top, I thought it would be fun to crumble some Simple Mills cookies on top, and either the Toasted Pecan or Crunchy Cinnamon
would pair beautifully. I just crunch the cookies in my hands and try to not make a complete mess on my counter in the process. But look at how cute these turned out. So whether you make the full-size trifle or the minis, use chocolate
chia pudding mousse or pumpkin pie chia pudding mousse and use coconut whipped
cream or dairy whipped cream, I think you’ll have very
happy guests on the other end. I’ve of course sampled
all of these variations and I can attest to
the fact that no matter how you whip it up,
it’s utterly delicious. I hope you guys enjoyed
this trifle recipe. And if you did, make sure
to give it a thumbs-up and definitely tag me in
your photos when you make it, because I can’t wait to see. (upbeat music)

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