Pudding: Mix 3 cups of the milk and sugar in a medium saucepan over medium heat until the sugar is melted.
In a small bowl whisk the tapioca starch, vanilla and the remaining ¾ cups of milk until blended.
Add to the warmed mixture in saucepan nd whisk until the mixture thickens. Remove from heat immediately and pour into another bowl to cool.
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.
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.
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.
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.
Decorate the top with the Mini Cookies and Caramel Blondie Chewy Bars.