These Paleo Chocolate Trifle Cups are the perfect sweet treat to bring to a BBQ's Summer picnics, or special events. The recipe can be made into one giant trifle in a large round casserole dish, or in single serve parfait cups! (Personally, I prefer single serve so I don’t have to share!) It should yield about 6 cups - depending how big they are! If you want to make the large casserole dish, you'll need to double the brownie recipe + chocolate mousse recipe. The FOUR layers consist of fudgy brownies, a thick chocolate mousse, fresh strawberries, and topped with a nut crumble!
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🍴Recipe Ingredients
Fudgy Brownies
- Pumpkin Puree OR Mashed Sweet Potato
- Eggs
- Vanilla
- Melted Coconut Oil
- Almond Flour
- Cacao Powder
- Coconut Sugar
- Baking Soda
- Salt
Vegan Chocolate Mousse
- Medium/Large Sized Avocado
- Can Coconut Milk
- Coconut Sugar Can sub with lakanto monkfruit!
- Cacao Powder
- Vanilla
- Salt
Strawberries
- Sliced Strawberries
Nut Crumbles
- Raw Almonds - You could also sub with pecans! Use whatever nuts you have on hand.
- Raw Walnuts
- Cinnamon
- Salt
🍴Step by Step Instructions
Fudgy Brownies
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend. (Both work well to break up any flour "clumps.") Set that aside while we prep the wet ingredients.
- In a larger mixing bowl add your eggs, pumpkin puree, vanilla, and melted coconut oil. Blend with a hand mixer or stand mixer until the mixture is creamy.
- Next add your wet mixture, and blend until fully combined. It should be a thick and creamy consistency.
- Grease your baking dish, I like using a glass baking dish or large bread pan. The smaller the pan, the thicker your brownies will be! (Keep that in mind while they're baking.)
- Bake at 350 degrees for 20-25 minutes depending on how thick they are. Use a toothpick or fork to test if they're fully cooked. (Should pull out clean!)
- Once they're out of the oven, let them cool completely before trying to assemble the trifle.
Chocolate Mousse
- Blend avocado, coconut milk, cacao powder, coconut sugar, and salt in your blender until it becomes creamy. Scrape down the edges when necessary. Once it's blended, place in the fridge to set for two hours.
Strawberries
- Slice your strawberries into thin slices!
Nut Topping
- Add your walnuts, almonds, cinnamon, and salt to your food processor. If you only have one nut - that works too! Blend until it becomes a small crumble.
Putting it all together
- Start by slicing your cooled brownies into small cubes. Layer them at the bottom of each cup.
- Next add a thick layer of chocolate mousse to each cup, followed by a layer of strawberries.
- Repeat that until the cup is full! Top with nut crumbles!
- Let them set in the fridge for at least one hour before eating! The mousse will thicken, and the flavors will blend together.
What should I serve them in?
For the mini cups I just used short drinking glasses! You could also use mini mason jars, wine glasses, or small bowls! If you're a large Trifle, I suggest a ceramic casserole dish.
How to store leftovers
Leftovers should be stored in the refrigerator. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand. It should last about a week! If you made the giant trifle you can keep it in the casserole dish, just cover it with a glass top or plastic wrap.
More Chocolate Recipes!
- Gluten-Free Samoa Brownies
- Nut Free Chocolate Spread Recipe (Vegan)
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
- Chocolate Orange Brownies
- Gluten-Free Samoa Brownies
- Paleo Chocolate Banana Muffins
Paleo Chocolate Trifle Cups
These Paleo Chocolate Trifle Cups are the perfect sweet treat to bring to a BBQ's Summer picnics, or special events. The recipe can be made into one giant trifle in a large round casserole dish, or in single serve parfait cups! (Personally, I prefer single serve so I don’t have to share!) It should yield about 6 cups - depending how big they are! If you want to make the large casserole dish, you'll need to double the brownie recipe + chocolate mousse recipe. The FOUR layers consist of fudgy brownies, a thick chocolate mousse, fresh strawberries, and topped with a nut crumble!
Equipment
- Blender or Food Processor
- Oven
- Square Baking Dish
Ingredients
Fudgy Paleo Brownies
- ½ Cup Pumpkin Puree OR Mashed Sweet Potato
- 2 Eggs
- 1 Teaspoon Vanilla
- 2 Tablespoon Melted Coconut Oil
- 1 Cup Almond Flour
- ½ Cup Cacao Powder
- ⅓ Cup Coconut Sugar
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Vegan Chocolate Mousse
- 1 Medium/Large Sized Avocado
- 13.5 Ounces Can Coconut Milk
- ⅓ Cup Coconut Sugar Can sub with lakanto monkfruit!
- ⅓ Cup Cacao Powder
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
Strawberries
- 1 Cup Sliced Strawberries
Nut Crumbles
- ½ Cups Raw Almonds
- ½ Cup Raw Walnuts
- ¼ Teaspoon Cinnamon
- ¼ Teaspoon Salt
Instructions
Fudgy Paleo Brownies
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend. (Both work well to break up any flour "clumps.") Set that aside while we prep the wet ingredients.
- In a larger mixing bowl add your eggs, pumpkin puree, vanilla, and melted coconut oil. Blend with a hand mixer or stand mixer until the mixture is creamy.
- Next add your wet mixture, and blend until fully combined. It should be a thick and creamy consistency.
- Grease your baking dish, I like using a glass baking dish or large bread pan. The smaller the pan, the thicker your brownies will be! (Keep that in mind while they're baking.)
- Bake at 350 degrees for 20-25 minutes depending on how thick they are. Use a toothpick or fork to test if they're fully cooked. (Should pull out clean!)
- Once they're out of the oven, let them cool completely before trying to assemble the trifle.
Vegan Chocolate Mousse
- Blend avocado, coconut milk, cacao powder, coconut sugar, and salt in your blender until it becomes creamy. Scrape down the edges when necessary. Once it's blended, place in the fridge to set for two hours.
Strawberries
- Slice your strawberries into thin slices!
Nut Topping
- Add your walnuts, almonds, cinnamon, and salt to your food processor. If you only have one nut - that works too! Blend until it becomes a small crumble.
Putting it all together
- Start by slicing your cooled brownies into small cubes. Layer them at the bottom of each cup.
- Next add a thick layer of chocolate mousse to each cup, followed by a layer of strawberries.
- Repeat that until the cup is full! Top with nut crumbles!
- Let them set in the fridge for at least one hour before eating! The mousse will thicken, and the flavors will blend together.
Notes
What should I serve them in?
For the mini cups I just used short drinking glasses! You could also use mini mason jars, wine glasses, or small bowls! If you're a large Trifle, I suggest a ceramic casserole dish.Nutrition
Serving: 1gCalories: 437kcalCarbohydrates: 29gProtein: 11gFat: 36gSaturated Fat: 15gTrans Fat: 1gCholesterol: 41mgSodium: 339mgPotassium: 535mgFiber: 9gSugar: 12gVitamin A: 2483IUVitamin C: 14mgCalcium: 97mgIron: 5mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
After you make these Paleo Chocolate Trifle Cups, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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These are so good!! I skipped the nuts, and added strawberries.