Brownie Trifle

Chocolate Chia Pudding Mousse

1. Add all of the ingredients to a high-powered blender.
2. Blend on high for a minute, or until the pudding is creamy.
3. Transfer the pudding to a bowl, cover and chill at least 4 hours.

Coconut Whipped Cream

1. Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream.
2. Chill your mixing bowl for 30 minutes, then open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
3. Using a hand mixer, fluff up the coconut cream for one minute. Then add any sweetener and vanilla extract and mix for an additional minute.

Brownie

1. Pre-heat your oven to 400 degrees Fahrenheit and grease two 8x8-inch or 9x9-inch square baking pans.
2. Mix the coconut oil or butter and water together in a large bowl.
3. Whisk in the eggs and then add the baking mix. Stir until it's combined.
4. Spread the mixture evenly into the greased pans and smooth it out on top.
5. Bake the brownies for 20-25 minutes and let them cool completely.

Layering The Trifle

1. Cut the brownies into 1" squares and create a double layer at the bottom of the container. Make sure to create a dense layer, with each cube sitting tightly next to each other.
2. Add 1/2 of the chocolate chia pudding and spread evenly into one layer.
3. Add 1/2 of the coconut whipped cream and spread evenly into the middle layer. If you're just doing a big dollop of cream on top, you can add more coconut cream to the middle layer.
4. Repeat the brownie and chocolate chia pudding layers.
5. Add the remaining coconut whipped cream into a large dollop on top of the chocolate chia pudding.
6. Garnish with chocolate shavings and serve!