One of my favourite Christmas treats was the trifle. Normally made with stale cake, jelly, custard and more than a pour of brandy., after finding out I was gluten intolerant I had to miss out!
When Aldi Australia chose me to participate in a Christmas baking instagram campaign, I knew I wanted to recreate a gluten free trifle layered with goodness. I came up with the black bean protein brownie, choc avocado mousse and natural yogurt version. So good there’s no guilt having it for breakfast – like I did after the photos!
1 can black beans
1/3 cup cacao powder
1/2 cup coconut flour
2/3 cup protein powder – chocolate, vanilla or coffee works well
4 TB Coconut flour
Sweetener of choice to taste – Maple syrup, stevia, date paste, sugar drops. About 1/4 cup or 5ml sweetener drops
*Preheat the oven to 180 Degrees
*Whizz up all the ingredients in a blender
*fill muffin tin – silicone are amazing
*Bake for 15-20mins
Choc Avocado Mousse
1/2 cup Cacao Powder
3 TB Coconut milk
1/2 tsp vanilla
1/4 cup maple syrup
1/2 scoop vanilla protein powder (optional)
*Blend all the ingredients until smooth and whipped
Have fun layering the brownies and mousse with greek or natural yogurt, ice cream or whipped cream. Add in some candy canes for a delicious festive twist.
Want a kid-friendly alternative, check out Aldi’s recipe here utilising their awesome brownie mix and some drool worthy dark chocolate