Coffee Brownie Trifle
A decadent vegan trifle layered with fudgy coffee brownies, dairy-free whipped cream, and rich mocha flavors to make your sweet tooth weep.
Ingredients
For the Brownies:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brewed strong coffee cooled
- 1/2 cup coconut oil melted
- 3/4 cup brown sugar
- 1 tsp vanilla extract
For the Cream Layer:
- 1 can full-fat coconut milk chilled overnight
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Optional Toppings:
- Shaved dark chocolate
- Vegan chocolate chips
- Crushed espresso beans
Instructions
- Preheat oven to 350°F (175°C). Grease and line your brownie pan.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix coffee, melted coconut oil, sugar, and vanilla until smooth.
- Combine dry and wet ingredients. Stir until just mixed—don’t overdo it, girl.
- Pour into the pan and bake for 25 minutes. Let cool completely.
- Scoop solid coconut cream from chilled can. Whip with maple syrup and vanilla until fluffy.
- Cut cooled brownies into cubes. Try not to “sample” too many.
- Layer brownie cubes, whipped coconut cream, and toppings in glasses or a big trifle bowl.
- Repeat layers until full, ending with whipped cream and chocolate shavings on top.
- Chill for at least 1 hour before serving. Or eat immediately if you're chaotic like that.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Magnesium: 8%
- Calcium: 5%
- Potassium: 6%
- Vitamin B6: 4%
Flavor-Boosting Tips
- Add a splash of coffee liqueur for a grown-up twist.
- Toss in crushed walnuts or pecans between layers for crunch.
- Use espresso instead of coffee if your soul needs a stronger jolt.