11 years ago

Clean Eating Peanut Butter Brownie Trifle
[Vegan, Gluten-Free]

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Clean Eating Peanut Butter Brownie Triffle [Vegan, Gluten-Free]

This Clean Eating Peanut Butter Brownie Triffle was inspired by a dessert my sister made for my father’s birthday party earlier this month. It looked really good, but after analyzing it for a few minutes, I thought, “this could easily be made into a clean eating version…and vegan…and gluten-free too!”... Read More

Ingredients You Need for Clean Eating Peanut Butter Brownie Trifle [Vegan, Gluten-Free]

For the brownie:

1/2 cup organic peanut butter
2/3 cups organic maple syrup
1/4 cup organic raw cacao powder
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
1/4 teaspoon Himalayan pink salt
1/2 teaspoon baking soda

For the pudding:

2 organic avocados (pitted)
1/4 cup organic maple syrup
1/8 cup organic raw cacao power
1/2 teaspoon organic vanilla bean powder
1/2 can organic full-fat coconut milk (1/2 of a 13.5 ounce can)

For the whipped topping:

1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
2 - 4 tablespoons organic unrefined granular sweetener
1 teaspoon organic vanilla bean powder (or organic vanilla extract)

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How to Prepare Clean Eating Peanut Butter Brownie Trifle [Vegan, Gluten-Free]

Prepare the brownie:

Add all ingredients to a medium sized bowl and stir until well combined.
Pour into an 8 x 8 baking dish and bake at 350 degrees for approximately 15 - 20 minutes, or until completely cooked.
Let the cool completely before adding to the triffle.

Prepare the pudding:

Add all ingredients for the pudding to a Vitamix and blend until creamy and smooth.
Adjust amount of sweetener, if desired.

For the whipped topping:

Put a can of full-fat coconut milk in the refrigerator overnight.
When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom.
Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie).
Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract).
Mix on high setting with the "whisk" attachment until it becomes thick.
Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc.

Assemble:

Divide the brownies into 1/4 pieces.
Take 1/4 of the brownies and crumble them into the bottom of a glass cup or dish.
Take 4 tablespoons of the chocolate pudding and add on top of the crumbled brownies.
Take another 1/4 of the brownies and crumble them on top of the chocolate pudding.
Take 4 tablespoons of the whipped coconut cream topping and add on top of the crumbled brownies.
Optional: garnish with raspberries, if desired.
Repeat for the second serving.
Enjoy!

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