I love a good trifle. I also love a good chocolate trifle (i.e. my Chocolate Mint Trifle and my Raspberry Brownie Trifle Recipe). The non-chocolate variety is great as well (i.e. my 5-Ingredient Pineapple Fluff Trifle). So when I was thinking of a great dessert for a large gathering or potluck, of course a layered dessert came to mind. Being in the full swing of summer we’re constantly running to and from BBQ’s, picnics, and get-togethers. The trifle dessert is my favorite dessert to take to feed a crowd. But with me watching what I eat, I wanted a not-so-guilty way to enjoy it!
That’s when the whole-wheat brownies come in to play. But not just any whole wheat brownie recipe. It’s got to be good enough so that you don’t feel like you’re missing out right? These brownies are perfectly fudgy, perfectly sweet, and perfectly wonderful. They still have a bit of all-purpose flour, and some brown sugar – but they are well on their way to being better than most other recipes (like my Toffee & Chocolate Chip Brownies that I LOVE!). So we’ve lightened up the brownies a little bit – but what about the wonderful cream sandwiched in between all of the layers? That’s the where the best secret comes in! Nothing says almond joy like coconut right? So instead of using heavy whipping cream, I opted to use coconut cream! It’s very similar to coconut milk only thicker and creamier! Works perfectly whipped up just like heavy cream!
So we’ve got our whole wheat brownies, our coconut whipped cream, and to finish it off I added a few sprinkles in between each layer of toasted unsweetened coconut flakes and almond slices. By toasting them for a few minutes it really brings out the flavor and adds just a touch of magic to bring almond joy trifle together. I love coconut, I love chocolate, and I love almonds – so this little bit of heaven was perfectly wonderful without all of the guilt!
Not-So-Guilty Almond Joy Trifle
This Not-So-Guilty Almond Joy Trifle is a perfect potluck dessert that you can enjoy without the guilt!
For The Whole-Wheat Brownies
- 6 tbsp. 3/4 stick unsalted butter, plus more for pan
- 1/2 c. all-purpose flour spooned and leveled
- 1/2 c. whole-wheat flour spooned and leveled
- 1/3 c. unsweetened cocoa powder
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. coarse salt
- 1 c. packed light-brown sugar
- 1 1/4 c. unsweetened applesauce
- 1 large egg
- 1 c. semisweet chocolate chips
- 1/2 c. chopped almonds lightly toasted
For the Coconut Whipped Cream
- 4 cans coconut cream not to be confused with coconut milk refrigerated 1 hour
- 1 tbsp. honey
For The Garnish
- Lightly toasted unsweetened coconut flakes
- Lightly toasted sliced almonds
Preheat oven to 350 degrees.
Butter an 9x13 (or larger, depending on how thin you want your brownie cubes) baking dish; line with parchment, leaving a 2-inch overhang on all sides.
In a small bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
In the bowl of your stand mixer, stir together sugar, applesauce, and egg.
Place butter and chocolate chips in a heatproof bowl set over a pot of simmering water (or double boiler); stir until melted. Pour chocolate mixture into sugar mixture; mix well. Slowly stir in flour mixture and only mix until incorporated. Add chopped almonds. Pour into pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into small cubes. Let cool.
- For the coconut whipped cream. Beat cold refrigerated cream using the whisk attachment in your stand mixer 4-6 minutes until peaks begin to form. Slowly add in honey.
- To assemble your trifle, layer 1/3 of brownie followed by 1/3 of the cream. Sprinkle with toasted coconut flakes & toasted almond slices. Repeat twice more. Refrigerate until ready to serve.
Adapted from Martha Stewart (Brownies)
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