By The Happy Pear
Preheat oven to 180C (fan) and put the tins of coconut milk in the fridge.
Brownies: In a large bowl, sift in the dry ingredients, the flour, baking powder, cocoa powder, coconut sugar and mix well. In a saucepan, melt the coconut oil
Make a well in the centre of the dry ingredients and pour in the melted coconut oil and coffee/ black tea, mix well until smooth. Fold in the chocolate chips and pour into a lined baking tray with baking parchment (a normal brownie tray approx 32.5cm x 26.5cm x 6.5cm deep) and bake for 20 mins. Allow to cool.
For the chocolate layer: Melt chocolate over bain-marie; once melted remove from heat. Using a stand mixer or electric mixer, whip the aqua faba (chickpea water) with the lemon juice or vinegar for 3-4 minutes. Once you have stiff peaks, add the sugar and whip for 4-5 minutes on high speed until you have stiff peaks.
Reduce the speed to slow and carefully add in the melted chocolate to the mixer as it is running until all the chocolate is incorporated. Whip on medium to high speed for 2 minutes until the mousse just starts to come together but does not set or go too thick. Set aside in a cool spot until you are ready to layer your trifle.
For the coconut cream: Remove the cans from the fridge and scoop off the cream (the hard fat from the top of the can) only. Add to a bowl along with the maple syrup and vanilla extract. Mash with a fork until smooth and homogenous in colour and texture.
Time to bring it all together: Decide whether you want to make individual trifles or one large one - we like to do two layers of each component.
Start on the base with a full layer of broken up brownies, next add a generous layer of jam, then a layer of chocolate mousse and top off with a layer of coconut cream. Repeat this on top so that you have two layers of each. With the coconut cream, you can either spoon it on or else use a piping bag for a different look. Finish with some grated chocolate and serve as part of your Christmas feast.