1. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
2. Roll into teaspoon sized balls and place about 1 inch apart on baking sheet. Bake for 6 - 8 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes.

**Chocolate Pudding: **

1. Whisk sugar, salt, and milk in a large mixing bowl. Slowly whisk in cocoa and cornstarch until very smooth.
2. Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
3. Allow it to cool until you can handle the bowl comfortably without burning your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for aboout an hour to chill it faster.)

Assemble Trifles:

1. In a glass or trifle dish layer pudding, then whipped cream, then crumbled cookies. Repeat layers until full then top with extra cookies and serve or chill for up to 4 hours before serving.