Vegan Dirt Cups
These vegan dirt cups feature layers of rich chocolate pudding and cookie crumbs, topped with edible flowers. Just 7 ingredients—no tofu or avocado!
Servings 4 cups
Calories 562kcal
Ingredients
- 16 oz coconut cream
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
- 1/4 cup arrowroot powder
- Crushed vegan cookie sandwiches for serving
- Edible flowers for serving
Instructions
- In a saucepan over medium-high heat, combine the coconut cream, coconut sugar, and vanilla extract.
- Allow to warm up, then add in the chocolate chips. Stir until melted.
- Reduce to medium-low heat and continue stirring until the mixture thickens. This will take around 10 minutes.
- Sift in the arrowroot powder and stir until well combined.
- Remove from heat and transfer to a mixing bowl. Allow to cool for 15 minutes, then cover with plastic wrap. Let the pudding sit at room temperature for about 2 hours.
- Spoon into serving jars and sprinkle crushed cookie sandwiches on top. Alternate the layers of chocolate pudding and edible dirt.
- Chill until ready to serve, and top with edible flowers. Enjoy!
Notes
- Make one big dessert for sharing! Spread the dairy free chocolate pudding mixture into a baking dish and top with crushed cookies and edible flowers.
- If you need to serve these vegan dirt cups fairly soon, you can help them set faster by using cold containers. Place the jars in the fridge before you start making the recipe.
- Serving a crowd? You can stir in some vegan whipped topping into the cooled mixture. The pudding will be more like a chocolate mousse.
Nutrition
Serving: 1c | Calories: 562kcal | Carbohydrates: 40g | Protein: 6g | Fat: 47g | Saturated Fat: 39g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 371mg | Fiber: 4g | Sugar: 19g | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg