This recipe for a dairy-free and gluten-free brownie trifle is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Carole Gagnon. To qualify, she uses 8 ingredients or less, including Almond Plus Protein Almond Milk by So Delicious Dairy Free.
For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Dairy-Free Brownie Trifle
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian. It can also be vegan and egg-free, but for all special diet needs, use caution when selecting and preparing the brownies, to ensure that they fit your restrictions. Many gluten-free mixes do call for eggs, which may be hard to substitute. Though there are gluten-free and vegan/egg-free brownie mixes available, such as Wholesome Chow and Cherrybrook Kitchen, if needed.
If you don’t require a gluten-free brownie trifle, then you can substitute your favorite vegan brownie mix in this recipe.
- Bake the brownies according to the package directions, using almond milk rather than water.
- Blend the cashews and water in a food processor or high power blender until thoroughly ground/pureed.
- Whip the chilled coconut in a bowl, using a whisk or hand mixer, for about 1 minute.
- In a large trifle dish, layer each component in the following order: brownies broken into pieces, pudding, bananas, grounded cashews, brownie, pudding, strawberries and finish with whip coconut milk.