I’m so excited about this recipe! This idea actually came from my lovely boyfriend. He randomly texted me one day and said “You should make dirt cups!” and of course I was like “Omg yessss!” I put it off for a while because honestly making a dairy-free pudding was a little intimidating for me. I was nervous that the consistency just wouldn’t be right and maybe it would taste too coconutty because of the full-fat coconut milk. I finally gave it a try and luckily I nailed it on the first try! My boyfriend tasted it and his face totally lit up. “This is freaking good!” That’s how I knew I nailed it! Plus, since Halloween is coming up, these would be perfect to take to a Halloween party or just to have as a little Halloween dessert for friends and family (or even for yourself because why not?).
All you need for this recipe is full-fat coconut milk, cashew milk (or your choice of nut milk), cacao powder, maple syrup, arrowroot powder, and Simple Mills double chocolate crunchy cookies. The arrowroot is added because it act as a thickener to make this the perfect pudding consistency. Seriously, the pudding is so luscious, creamy, and perfectly sweet without a coconut taste! I used the Simple Mills cookies because they are really paleo-friendly. They are not 100% paleo because the chocolate chips they use in their cookies have cane sugar. I personally think these are the best clean ingredient chocolate cookies on grocery shelves that are almost completely paleo and that I love and trust. Plus, they are not totally loaded with sugar! I find them at my local Sprouts, Natural Grocers, and HEB. You can totally use whatever your favorite chocolate cookies are and it’ll work out just fine and taste just as good!
This dessert comes together so quickly if you remember to make the pudding ahead of time. After the pudding is made and chilled, all you need to do is throw the cookies in the food processor and pulse a few times until they resemble crumbs. From there, you just scoop pudding into little cups, top with cookie crumbs, and any other toppings you want! You can add gummy worms, chocolate chips, fresh fruit, or pretty much anything you want. The options are endless!
*Makes about six 4 oz. portions
- 1 13.5 oz. can full-fat coconut milk
- 1 cup cashew milk (or nut milk of choice)
- 4 tbsp cacao powder
- 1/4 c maple syrup
- 4 tbsp arrowroot powder
- Half a box of Simple Mills double chocolate crunchy cookies
- Mix the coconut milk, cashew milk, and cacao powder together using an immersion blender or regular blender.
- In a small bowl, mix the maple syrup and arrowroot powder together until well incorporated.
- Combine the maple syrup and arrowroot powder mixture with the coconut milk, cashew milk, and cacao mixture and blend together.
- Once well incorporated pour the mixture into a medium sized pot.
- Place the pot on the stovetop at medium to low heat.
- Stir mixture constantly for about 5 to 10 minutes until thickened.
- When the pudding coats the back of a spoon, that’s when you know it’s ready to take off the heat.
- Pour mixture into a bowl, place plastic wrap over the bowl (also touching the surface of the pudding), and place in the fridge to cool and set up.
- Leave pudding in the fridge until you’re ready to assemble and serve.
- Place the cookies in a food processor and pulse a few times until they resemble crumbs.
- Spoon pudding into little cups, top with some of the cookie crumbs, and add any additional toppings that you’d like!
You can assemble these two other ways:
1. add a layer of pudding, then a layer of cookie crumbs, another layer of pudding, another layer of crumbs, and repeat until you reach the top
2. mix some cookie crumbs into the pudding mixture, layer on the pudding and crumb mixture, and add extra cookie crumbs at the top as the “dirt”