I love the look of layered desserts. They always receive oohs and aah, just because how they look. Then when they are tasted the eye rolls of nirvana start. This is one of those desserts.
It took my a few tries to get the brownies just right. I do not want someone to say these are good for WFPB brownies. I want them to be shocked and awed that they are WFPB brownies – better than good – AMAZING.
Brownie (1 recipe): 2 recipes are needed to make the trifle
- 1 1/2 c chickpeas/garbanzo beans, drained, rinsed
- 1/2 c peanut butter
- 1/3 c maple syrup
- 1/2 c melted vegan dark chocolate chips
- 2 tbsp plant milk, unsweetened, vanilla
- 1 tbsp cocoa
- 1 tsp pure vanilla
- 1/2 tsp baking powder
- 1/2 tsp instant coffee
- 1/4 tsp baking soda
- 1/4 tsp Himalayan salt
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.
Combine all the brownies ingredients into a food processor. Process, until the batter is smooth and creamy.
Spread the batter into the prepared cake pan.
- 1/4 c vegan dark chocolate chips
Sprinkle the chocolate chips on top of the batter. Bake for 25 minutes.
Remove brownie from oven and let it completely cool on a cooling rack.
Slice the brownies into large chunks.
Layer 1 recipe of the brownie into the bottom of the trifle bowl.
- 2 packages of raspberries
- 2 cans of coconut cream, chilled, whipped
- vegan dark chocolate chips, garnish
- almonds, sliced, garnish
Layer some raspberries on top of the first layer of brownie.
Spread the whipped coconut cream over the layer of raspberries.
Repeat brownie, raspberry and coconut cream layers.
Line raspberries around the trifle bowl on top of the last layer of coconut cream.
Sprinkle the chocolate chips into the center of the trifle, on top of the last layer of coconut cream.
Sprinkle the almonds on top of the chocolate chips.
Chill the trifle for 30+ minutes.
Serve. Eat. Enjoy.