view all Recipes desserts entrees snacks breakfast appetizers & sides Drinks soups & salads vegan view all news events and travel you heard it first free-from tips & tricks

Caramel Chocolate Trifle

Serves 14-16


Pudding Layer
  • 3 ¾ c. dairy-free milk
  • ¾ c. sugar
  • 1/3 c. + 2 T. tapioca starch
  • 1 t. pure vanilla extract
Egg-Free Meringue
  • 1 can chickpeas
  • 1 T. sugar
  • ¼ t. cream of tartar
  • 8 dates, pitted and soaked in hot water for 10 minutes
  • ½ c. dairy free milk
  • 1 t. pure vanilla extract
Chocolate Layering


  1. Pudding: Mix 3 cups of the milk and sugar in a medium saucepan over medium heat until the sugar is melted.
  2. In a small bowl whisk the tapioca starch, vanilla and the remaining ¾ cups of milk until blended.
  3. Add to the warmed mixture in saucepan nd whisk until the mixture thickens. Remove from heat immediately and pour into another bowl to cool.
  4. Egg-free meringue: Drain the chickpeas but reserve the liquid. Save the chickpeas for another use. Beat the liquid using a stand mixer until you have a light and foamy mixture. Add in the vanilla and cream of tartar and whip another minute. Whisk into the cooled pudding.
  5. Make the dairy-free caramel: Puree the dates, milk and the vanilla extract using a food processor until the mixture is nice and smooth, then stir into the fluffy pudding.
  6. Assemble the trifle: Use a trifle dish or a large glass bowl and begin by crumbling a couple of the Double Chocolate Brownie Soft Baked Cookies onto the bottom then cover with about 1/3 of the pudding.
  7. Add a layer of prepared Brownie Mix, either in large pieces or broken into smaller chunks. Cover with another 1/3 of the pudding. Continue until all layers are used.
  8. Decorate the top with the Mini Cookies and Caramel Blondie Chewy Bars.
  9. Refrigerate overnight and enjoy!