Need a quick & SIMPLE dessert for Valentine’s Day? I’ve got you covered! Even better, this a 5 ingredient confection that will take you no time to fix! Bonus – it’s Chocolate & Gluten Free!
Karl has had a sweet tooth for as long as I have know him (10 years & counting). In fact, he’s the one I give credit to for turning me into a chocoholic for life. Each Valentine’s Day, I know that if all else fails, I can always bake up something sweet for my sweetie. 🙂
Here’s the dessert that we are having with our dinner at home tomorrow night. I’m calling it my 5 Ingredient Mini Brownie Trifle with Coconut Cream & Strawberries. YUM!
Want to whip it up for your sweetie (or heck – whip it up for yourself anytime!)?
Here’s what you’ll need:
5 Ingredient Mini Brownie Trifle with Coconut Cream & Strawberries
1 box gluten free brownie mix, baked & cubed (Simple Mills is the BEST)
1 pint organic strawberries, diced
1 can full fat coconut milk (only the thick creamy milk at the top)
1 tsp maple syrup (or honey)
1 pinch sea salt (Celtic or Pink Himalayan)
- Bake brownie mix according to box directions & allow to cool before cubing up. Simple Mills makes our family’s favorite mix for this recipe. It’s actually their Chocolate Muffin & Cake Mix, but there is an option for baking brownies on the back of the box. Tip for cooling brownies – I pop mine into the freezer to speed up the cooling time.
- Rinse, drain, & dice strawberries. Tip – ALWAYS allow your strawberries (even the organic ones) to soak for a few minutes in a water & vinegar mixture. This helps remove any yuckiness that might be lingering around on the berries.
- Remove the thick, creamy layer of coconut milk fat from the top of your can & whisk in the maple syrup/salt combo (think salty & sweet, y’all). IMPORTANT – be sure to buy the full fat stuff! The “light” version will not have a thick fat cap on it to use. Also, don’t toss the liquid from the can. Save it for your chia bowls, smoothies, or anything else that you might add milk to… it’s always in our fridge.
- Assemble your trifle by layering the brownie, strawberries, & coconut whipped cream any way you’d like! There is no right or wrong way to layer, promise. I like to make mine look “pretty” by adding a dollop of cream at the end with a juicy, red strawberry on top.
This recipe makes 4-6 mini trifles. I always save the extras to enjoy again throughout the week. If you don’t have the mini mason jars on hand, you can always do a more traditional style trifle by placing all your layers in a larger trifle dish. Simply, serve it up in a bowl!
Want to see my behind the scenes moments from whipping these beauties up this morning? Be sure to follow me on Instagram & check out my stories. CLICK HERE to connect with me on Instagram!
Do you have a favorite chocolate dessert? Looking for more gluten free recipes? Let me know in the comments below!
Till next time…