Salted Caramel Brownie Mini Trifles

By nnlester

Ingredients

• For the caramel sauce:
• 2 cups organic unrefined white sugar or cane sugar
• 1/2 cup water
• 1/4 cup real maple syrup
• 1/2 cup coconut milk, full fat
• 2 tablespoons butter
• Pinch of sea salt
• For the coconut whipped cream:
• 1 14-ounce can full fat coconut milk
• 3/4-1 cup cup powdered sugar
• 1/2 teaspoon vanilla extract
• For serving:
• 1 package Canyon Bakehouse Gluten Free Brownie Bites, crumbled
• 1/4 cup smashed Gluten Free chocolate cream sandwiches, cream removed (cookie pieces only)
• Mini cordial glasses

Details

Servings 1
Adapted from makinglifesweet.com

Preparation

Step 1

Instructions
For the caramel sauce:
In a small saucepan over medium-high heat, bring the sugar, maple syrup and water to a boil, stirring well until the sugar is dissolved. Simmer over low heat until the syrup water is a deep amber color, about 20-25 minutes.
Remove caramel sauce from heat. Stir in the coconut milk, butter and salt until combined. Let cool slightly before using.

For the coconut whipped cream:
Chill coconut milk in the fridge for at least eight hours. Remove the can from the fridge and carefully remove the lid without tipping or shaking the can. Scrape out the top, thickened cream and discard the liquid.
Place cream in a medium mixing bowl and beat for 30 seconds with a mixer until creamy. Add in vanilla and powdered sugar and mix until creamy and smooth - about 1-2 minutes.

To assemble the trifles:
Place about 1 tablespoon of brownie bites at the bottom of each cordial glass. Evenly pipe or spoon a layer of coconut whipped cream onto each brownie. Add a layer of caramel sauce and then another layer of brownie and coconut cream. Repeats layers. Serve immediately.

Instructions