Ingredients
1 cup fresh or frozen raspberries
1/2 cup canned organic coconut milk (without emulsifiers)
1/2 cup vegan brownies
1 tsp agave nectar

For the Vegan Brownie
1 cup self-raising flour
1 cup wholemeal flour
1/2 cup coconut oil
3 oz bitter vegan chocolate
1/2 cup vegan milk (almond, soy or caju)
1 cup sugar
3/4 cup good quality cocoa powder
2 tsp baking powder
1 tsp salt

You can use purchased vegan brownies for assembling the trifles, but preparing your own vegan brownies doesnt take much time, and you will have two desserts for both of you to indulge for Valentine.

Preparation
=> Prepare the vegan brownie.

=> Preheat the oven at 175/350F.

=> Place the coconut oil and the vegan chocolate in a bowl, and keep it over a pot with boiling water until melted.

=> In another bowl mix the flours, the baking powder, the cocoa powder, sugar and salt.

=> Add the vegan milk with the chocolate and coconut oil mixture, and stir well to incorporate.

=> Grease a baking pan with coconut oil, add the brownie mixture, and bake for 40 minutes, and let it cool.

=> Meanwhile, prepare the coconut whipping cream.

=> It is very important to keep the coconut milk can in the refrigerator for the night, before using, as the coconut fat will thicken and it will be easily whipped.

=> Remove any liquid from the can, and save only the thick coconut milk.

=> Place it into a mixer bowl, and whip the cream until fluffy.

=> Add the agave nectar to sweeten.

=> Assemble the trifles in champagne glasses for a more festive Valentine look start with a layer of brownie bites, add some raspberries and a layer of coconut whipped cream, then repeat until the glasses are full.

=> Decorate with raspberries and serve to impress.