Gluten-free Pudding Cookie Crumble Trifle

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Delicious Vegan Chocolate Pudding, Yogurt and Healthy Cookie Crumble Dessert

This Gluten-free Pudding Cookie Crumble Trifle is a layered elegant rich chocolate and light yogurt dessert. The cookie crumble is a make ahead layer to this recipe. It was the recipe in my last post. It is a cookie base of quinoa, oatmeal, millet flour with dark chocolate chips being a gluten-free, dairy-free, eggless alternative. The cookie crumble can be used for multiple desserts and toppers. It can also be frozen to use when desired. This trifle has a wonderful layer of chocolate pudding that is a must know how to make if you love pudding. Throw in your favorite vegan vanilla yogurt and a generous topping of ground walnuts and you have a beautiful delicious cold dessert. Perfect to make all ahead and assemble when needed. Ideal for dinner parties, Holidays and BBQs.

Gluten-free Pudding Cookie Crumble Trifle. Photo by Spicy Saucy Vegan

Making The Gluten-free Cookie Crumble Topping

This Gluten-free Cookie crumble Topping can be found in the post before this one for recipe and instructions. I advise making this first before every thing else. Plus, you will have extra cookie crumble left over for other desserts. Unless you triple this trifle recipe to make 9 large glasses.

How To Make Gluten-free Chocolate Pudding Trifle

This Gluten-free Chocolate Pudding Trifle is very easy. It just entails stirring really! It is a plant-based milk with monk sugar, sea salt, cocoa powder, corn starch, coconut cream and vanilla extract. In a bowl I whisk every thing together until the lumps are gone. Then I transfer it into a saucepan to bring to a boil on medium heat. The pudding has to be stirred constantly so as not to clump or burn.

Gluten-free Chocolate pudding. Photo by Spicy Saucy Vegan

As you can see in the photo above it is not clumpy only full of some little bubbles. When it is sticking to the spoon like this photo above it is done. Set aside to cool at room temperature before putting in the refrigerator or it will sweat and accumulate water on top. This pudding recipe makes enough for 3 large wine glasses or 4 smaller wine glasses.

Picking The Yogurt For The Trifle

I think there are a lot of really good vegan yogurts out there now days. A coconut or almond base works really good for this recipe. I used Kite Hill brand and chose vanilla almond because it has real vanilla bean in it. I just happen to really enjoy vanilla bean so that is what I chose. Plus! It does not have carrageenan in it. Big bonus for me because I do not buy anything with that in it. Carrageenan is so bad for your intestines . But! If you have a favorite vanilla vegan yogurt to use please try it out. I’m sure it will be great!

Layering The Trifle

When layering the Gluten-free Pudding Cookie Crumble Trifle I used the chocolate at the bottom first because I liked how the white of the yogurt looked at the top. Although this layering can go in any way you want it to be. I liked the chocolate pudding, yogurt and then cookie crumble. Then I added chocolate pudding again and then the cookie crumble with the yogurt on top. I think adding it is pretty with the white and the ground walnuts on top. You can also add chocolate syrup in between any of these layers. It is really wonderful together. Or! Add the chocolate syrup on top just before serving.

Gluten-free Pudding Cookie Crumble Trifle
Gluten-free Pudding Cookie Crumble Trifle. Photo by Spicy Saucy Vegan

This is a very delicate process getting the layers of pudding and yogurt in without hitting the sides. I use a small spoon and lightly move the pudding and yogurt to where I want it to spread around to with the tip of my spoon. Depending on how thick your yogurt will be it may seep down a little. That can’t be helped like in the photos. The yogurt was just too thin. No worries with the cookie crumble because it is easy to drop in and move around. I do recommend to methodically layer each one gently. It helps!

Gluten-free Pudding Cookie Crumble Trifle

Alternative Layers To Gluten-free Pudding Cookie Crumble Trifle

When choosing a yogurt for the trifle, you can choose other flavors as well. A nice toffee or caramel work really well with the chocolate pudding and cookie dough. Chocolate syrup or hot fudge can be added as well as a caramel syrup. I also have a Vegan Bourbon Sauce on my website that would go really well. Some people are sensitive to certain nuts. So you can use other types of nuts such as peanuts, cashews, pecans or macadamia nuts. I think in my next attempt at making this trifle I will make it with a layer of shredded toasted coconut, ground macadamia nuts, Vegan Bourbon Sauce and hot fudge on top.

Gluten-free Pudding Cookie Crumble Trifle
Gluten-free Pudding Cookie Crumble Trifle. Photo by Spicy Saucy Vegan
Gluten-free Pudding Cookie Crumble Trifle.
Gluten-free Pudding Cookie Crumble Trifle. Photo by Spicy Saucy Vegan

This was a fun creation. I hope you like this recipe as much as we do. Enjoy!

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Gluten-free Pudding Cookie Crumble Trifle

Gluten-free Pudding Cookie Crumble Trifle

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  • Author: Spicy Saucy Vegan
  • Prep Time: 1 hour 30 minutes
  • Total Time: 1 hour 28 minutes
  • Yield: 3 1x
  • Category: After Dinner, Dessert, Snack
  • Method: Hand Mix/Refrigerate
  • Cuisine: American, English
  • Diet: Gluten Free

Description

This Gluten-free Pudding Cookie Crumble Trifle is a delicious beautiful way to have a chilled elegant dessert. This has an amazing rich plant based dark chocolate pudding, vanilla bean plant based yogurt, cookie crumble topping and ground walnuts on top. Feel free to add chocolate syrup and coconut whip cream on top as well. Try this dessert at your next dinner party, Holiday, Mother’s Day or Father’s Day dinner. The pudding recipe makes 3 large wine glass trifle or 4 smaller wine glass trifles. The Cookie Crumble Topping can be found as my last post on my website before this one and there is enough cookie crumble to make 9 of these large wine glass trifles. Enjoy!


Ingredients

Units Scale

Gluten-free Cookie Crumble Topping

  • The recipe details are under this title above on my website. Posted before this one. (Make this recipe first and let cool. )

Vegan Plant Based Chocolate Pudding

  • 2 cups Plant based milk, (I used coconut milk but almond or oat milk will work well. Coconut works well with chocolate flavors)
  • 3/4 cup Monk Sweetener
  • 1/2 tsp Sea Salt
  • 1/4 cup plus 1 tbsp Cocoa Powder
  • 1/4 cup Cornstarch
  • 1 cup Canned Coconut Cream
  • 2 tsp Vanilla Extract

Vanilla Plant Based Yogurt

  • 1 Lg Container Of Your Favorite Vanilla Yogurt

Toppings

  • 3/4 cup Ground Walnuts
  • Chocolate Syrup
  • Vegan Whip Cream


Instructions

Gluten-free Cookie Crumble Topping

  1. Make ahead of time from the recipe post posted before this one on this website.

Vegan Plant Based Chocolate Pudding

  1. In a medium bowl mix together with a whisk the plant based milk, monk sweetener, sea salt, cocoa powder, cornstarch, canned coconut cream, and vanilla extract. Mix all together to get rid of any lumps.
  2. Transfer the mixture to a medium saucepan on medium heat. Stir continuously until it gets thick. It will take a couple of minutes. It will look like the photo above.
  3. Set aside to cook at room temperature. Do not put in the refrigerator right away because it will sweat and leave water on top.
  4. When everything is cooked line up your wine glasses to prepare to fill. Using a small teaspoon add a couple of teaspoons of the chocolate pudding on the bottom of the wine glass, then a layer of the vanilla yogurt, then the cookie crumble, then the chocolate pudding, (this is where you can add a layer of chocolate fudge or chocolate syrup if you want) then more cookie crumble and top the top with the vanilla yogurt. Then in the middle of the top of the vanilla yogurt and a pile of ground walnuts like the pictures above.
  5. Chill in the refrigerator before serving if you want them chilled.
  6. Enjoy!

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