Fudgy Brownie Trifle

Servings: 18-20 Prep Time: 45 Min Cook Time: 25 Total Time: 1 Hr 10 Min

Ingredients For The Brownies:

• Grab the recipe for The World’s Best Brownies Here. Be sure to double the recipe.

Ingredients For The Chocolate Pudding:

• 2 cups of full fat coconut milk

• 1/4 cup of Santa Barbara Cocoa Powder

• 1/3 cup of coconut sugar

• 1/2 cup of dairy free milk of choice + 3 Tbs arrowroot starch

• 4 oz of Santa Barbara Chocolate Chips

• 1/8 tsp sea salt

Ingredients For The Whipped Cream:

• 3 cans of full fat coconut milk chilled overnight

• 3 Tbs of paleo compliant powdered sugar or 3 Tbs of pure maple syrup

Directions For The Chocolate Pudding:

1. Add the 2 cups of the canned coconut milk, salt, coconut sugar and cocoa powder to medium sauce pan. Heat over medium heat and whisk to combine.

2. Next add the extra 1/2 cup of dairy free milk and mix in the 3 Tbs of arrowroot starch in a separate bowl. Add to the saucepan and whisk to combine.

3. Bring the mixture to a boil. Once boiling, turn the heat to medium low and stir continuously for two minutes.

4. After two minutes remove from the heat and add the 4oz of chocolate and stir to combine. Refrigerate doe 30 minutes to set and cool.

Directions For The Whipped Cream:

1. If the climate is warm or your house is warm place a large mixing bowl into the freezer for 10 minutes to chill.

2. Once the bowl has chilled open the cans of coconut milk up and remove just the cream layer. Once all the cream is spooned into the bowl add in the powdered sugar. Using a hand mixer or stand mixer with the whisk attachment, whisk the coconut cream until it is light and fluffy. It should be exactly like regular whipped cream.

Directions For Assembling The Trifle:

1. Make sure all your ingredients are completely cooled. I Typically make the brownies and the pudding the night before and assemble the whipped cream the day of. I used a 10- inch round trifle for this recipe.

2. Slice the brownies into 16 slices. Line the bottom of the trifle with half of the brownies.

3. Add a layer of whipped cream and smooth across the brownie layer.

4. Next add a layer of pudding on top of the whipped cream and smooth into one layer.

5. Repeat steps 2-4 until you fill the trifle. Finish with a layer of whipped cream. Top with fresh raspberries and shaved chocolate. Refrigerate until ready to serve.

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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