Holiday Trifle

A trifle is a classic layered dessert with cake, cream, and rich flavor in every bite. It often appears at celebrations because it looks festive and feels special. Each spoonful offers contrast in texture and taste. That balance makes trifles ideal for holiday gatherings.

Individual trifles work especially well during the busy season. Personal portions feel indulgent without excess. They also make hosting easier. Guests can grab a jar and enjoy dessert without slicing or serving.

This holiday trifle features a bold peppermint mocha flavor  with the addition of Peppermint Mocha Paleo Protein. This provides extra nourishment, resulting in a dessert that supports your wellness goals while still feeling celebratory.

This recipe is fully AIP compliant. It's free of gluten, dairy, grains, and refined sugar. Every layer focuses on real food ingredients that are nutrient dense for the body.

Gluten Free Trifle

A traditional trifle often relies on wheat flour based cake. This gluten free trifle uses a rich brownie base instead, made from AIP complaint flours. Tigernut flour and cassava flour replace conventional flour. 

Tigernut flour comes from a small root vegetable. It provides fiber that supports gut health. It also adds natural sweetness without refined sugar. Cassava flour comes from the yucca root and creates a soft texture that holds together well in baked goods.

Coconut sugar offers a lower glycemic sweetener option. Coconut oil replaces butter and provides stable fats that tolerate heat well. Flax eggs bind the brownies without eggs and support an AIP approach.

Peppermint Mocha Paleo Protein blends seamlessly into the brownie batter. It adds structure and flavor while keeping the recipe grain free. The brownies bake into a moist base that absorbs the creamy layers above.

Dairy Free Mousse

The middle layer of this holiday trifle is a dairy free mousse with deep chocolate flavor. Coconut milk replaces cream and keeps the texture smooth. Avocado adds richness and a velvety mouthfeel.

Cacao powder brings antioxidants and a bold chocolate taste. Coconut sugar balances the bitterness without refined sweeteners. Vanilla extract rounds out the flavor and adds warmth.

This dairy free mousse avoids common allergens while still feeling indulgent. Coconut milk contains medium chain triglycerides that support energy production. Avocado offers healthy fats that promote satiety.

Peppermint Mocha Paleo Protein enhances the mousse with seasonal flavor. It also helps the mousse set as it chills. The result is a creamy layer that feels luxurious and satisfying.

Peppermint Protein Powder

Peppermint Mocha Paleo Protein plays a key role in this recipe. It provides a festive flavor that pairs well with chocolate and coconut. It also supports your protein intake during the holidays.

Each scoop delivers 21 grams of clean, grass fed, hydrolyzed beef collagen. Protein supports muscle health and helps stabilize blood sugar when enjoyed with meals. Collagen also supports skin, hair, nails, and joint health.

This protein powder contains no gluten, dairy, soy, or artificial sweeteners. It fits well into an AIP lifestyle. Adding it to desserts offers a simple way to enjoy protein.

Coconut Whipped Cream

Coconut whipped cream creates the final layer of this gluten free trifle. It replaces traditional dairy whipped cream with a plant based, AIP option. Full fat coconut milk chills until the cream separates and becomes firm.

Whipping the solid coconut cream with coconut sugar and vanilla creates a light and fluffy topping. It holds its shape well and adds gentle sweetness.

Coconut whipped cream is free of lactose and casein. It also provides healthy fats that support satiety. Compared to dairy whipped cream, it feels less heavy while still tasting rich.

This layer finishes the trifle with a smooth texture that balances the brownies and mousse.

How To Make Peppermint Mocha Holiday Trifle

Start by preparing the brownies. Preheat the oven to 350°F. Make the flax eggs and allow them to gel. Mix melted coconut oil, chocolate chips, coconut sugar, vanilla, and sea salt. Stir in the flax eggs. Add tigernut flour, cassava flour, and Peppermint Mocha Paleo Protein. Mix until smooth.

Pour the batter into a greased 8×8-inch pan and bake for 20 to 25 minutes. Allow the brownies to cool, then cut them into small cubes.

Next, prepare the peppermint mocha pudding mousse. Add coconut milk, avocado, cacao powder, coconut sugar, Peppermint Mocha Paleo Protein, and vanilla to a food processor. Blend until smooth and creamy. Chill the mixture for at least one hour so it thickens.

Prepare the coconut whipped cream while the mousse chills. Scoop the solid coconut cream from chilled cans into a mixing bowl. Whip with coconut sugar and vanilla using beaters until light and fluffy.

To assemble the holiday trifle, use small trifle jars or individual glasses. Add a layer of brownie cubes to the bottom. Spoon on a layer of peppermint mocha pudding mousse. Add a layer of coconut whipped cream. Repeat the layers and finish with whipped cream on top. Sprinkle with chocolate shavings. Chill briefly and serve.

This holiday trifle delivers peppermint mocha flavor in a gluten free trifle format that supports your health goals. It proves that festive desserts can still align with an AIP lifestyle.