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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!

Course Dessert
Cuisine American
Keyword Almond Joy Trifle
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 15
Calories 323 kcal
Author Yvonne


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


  1. Preheat oven to 350 F degrees. 

  2. 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.

  3. In a small bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.

  4. In the bowl of your stand mixer, stir together sugar, applesauce, and egg.

  5. 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.

  6. 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.

  7. 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.
  8. 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.

Recipe Notes

Adapted from Martha Stewart (Brownies)

Nutrition Facts
Not-So-Guilty Almond Joy Trifle
Amount Per Serving
Calories 323 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 24mg8%
Sodium 162mg7%
Potassium 343mg10%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 24g27%
Protein 6g12%
Vitamin A 175IU4%
Vitamin C 0.2mg0%
Calcium 76mg8%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.