Preheat oven to 350 F.

Pour the Warrior Bread mix into a large bowl. Add the granulated monkfruit sweetener and melted butter to the bowl. Stir to combine, it will be a crumbly thick dough.

Line a baking sheet with parchment paper. Spread the dough out onto the pan, pressing it into a 1 inch thin layer. Bake for 25 minutes until lightly browned. Remove from oven and allow to cool for 15 minutes.

Meanwhile, remove the cans of coconut cream from the refrigerator and open it. It should be separated into mostly solid cream with a little bit of coconut water on the bottom. Scoop out the coconut cream from both cans and add it to a bowl. Add in the powdered monkfruit, yogurt, and lemon juice and whip with a hand mixer until combined. Cover and place the bowl in the fridge for about an hour.

Break up the Warrior cookie with your hands into crumbles.

Whip the coconut cream mixture again when it comes out of the fridge. It should be thickened to a whipped cream texture.

Build the trifle starting with the cream mixture, then a layer of blueberries, cream, strawberries, cream, cake, and repeat until you fill your container.

Top with sliced strawberries and blueberries in an American flag shape. Cover and refrigerate for about an hour before serving.