The Ultimate Brownie Trifle (gluten-free)

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If you are looking for a rich, impressive dessert that is actually healthier than it looks – look no further than this brownie trifle! Layers of fudgy brownies, double chocolate cookies, chocolate pudding and coconut whipped topping and made with all gluten-free and dairy-free ingredients.

Yield: Serves 8-10 1x



Brownies + cookies:

Chocolate pudding/mousse:

  • 3 cups non-dairy milk (almond, oat, coconut anything!)
  • 3/4 cup chia seeds
  • 6 tablespoons cacao powder
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract

Coconut whipped cream:


*Read instructions FULLY before making!*

Begin by making the chocolate mousse:

  1. Add mousse ingredients to blender and blend until smooth and creamy
  2. Add to a bowl or tupperware and chill in the fridge for at least 2 hours (or until thick)

Make the brownies:

  1. Prepare and bake brownies per instructions of the recipe or box mix you are using
  2. Allow the brownies to cool completely then cut into 16-20 pieces per batch

Coconut whipped cream:

  1. Chill your mixing bowl for at least 30 minutes or put over a larger bowl of ice
  2. Open your cans of coconut milk and scoop out the hardened coconut cream at the top (store the excess liquid for smoothies, oatmeal, etc.)
  3. Using a hand mixer, fluff the coconut cream for 30-60 seconds then add in sugar and vanilla and fluff with hand mixer until whipped topping is formed

Layering the trifle:

  1. Begin by adding a layer of brownies to the bottom of the trifle dish
  2. Next add some of the chocolate mousse and spread evenly into one layer
  3. Next add some of the coconut whipped cream and spread across
  4. Add 1/2 the double chocolate chip cookies across
  5. Repeat until ingredients are all used (save some of the whipped topping for last)
  6. Garnish with shaved chocolate if desired then enjoy!


*Store leftovers in fridge for 5 days

  • Author: Rachel