Irresitible Dirt Pudding Cups: Vegan, Fun, and Easy!
This vegan chocolate dirt pudding is a fun dessert the whole family can enjoy! Easy to make ahead of time and perfect for little kitchen helpers, this no-cook recipe features layers of sugar-free chocolate pudding, crushed cookies, and vegan gummy worms. This playful treat brings out the kid in everyone, making “eating dirt” a delicious and guilt-free experience!
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This dairy-free dirt pudding recipe is a delightful variation of the classic dessert. In this recipe, I am using chickpeas to create a creamy pudding and sweeten it with Medjool dates.
Serve it in individual cups topped with gummy worms for added fun. This dessert is a perfect kids’ activity for parties or weekend indulgence. With its combination of wholesome ingredients and playful presentation, it is sure to be a hit with everyone at the table.
Ingredients
Chickpeas: Canned chickpeas are a convenient option. However, you can also cook dried chickpeas from scratch and use them in this recipe.
Cocoa Powder: For rich chocolate flavor, use unsweetened cocoa powder. Adjust the amount to your taste preference – for a richer chocolate experience, add a little more.
Medjool Dates: Medjool dates provide natural sweetness and a touch of caramel flavor to the pudding. If the dates are on the dry side, soak them in warm water for 10 minutes to soften before blending.
Almond Milk: I have used unsweetened almond milk for this recipe, but feel free to substitute it with other plant-based milk like cashew milk, oat milk, or coconut milk (though coconut milk will alter the flavor profile slightly).
Nut or Seed Butter: My preferred choice is peanut butter, but any nut or seed butter can be used. For a nut-free alternative, sunflower seed butter works well. The nut or seed butter adds richness and protein to the pudding.
Toppings: Get creative! Explore a variety of toppings like crushed cookies, chopped nuts, gummy worms, chopped dried fruit, or even vegan chocolate chips for a fun and customizable “dirt” experience.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a blender or food processor, combine the chickpeas, cocoa powder, pitted Medjool dates, almond milk, peanut butter, vanilla extract, and salt.
Step 2: Blend until smooth and creamy, scraping down the sides.
Step 3: Divide the pudding mixture into individual serving cups or bowls. Crush chocolate sandwich cookies for a classic “dirt” effect. Sprinkle with chopped nuts for added texture. Add some vegan gummy worms for a fun and playful touch, especially for kids!
Expert Tips
- Thoroughly process the chickpeas and dates to achieve a silky-smooth pudding consistency. Stop occasionally to scrape down the sides of the blender for even mixing.
- For the best flavor and texture, use fresh, soft Medjool dates. If the dates are dry, soak them in warm water for 10-15 minutes before blending to soften them.
- Allow the pudding to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and the pudding to firm up slightly for a better texture.
- If the mixture is too thick, add a splash of more almond milk until it reaches your desired consistency.
- For a richer chocolate flavor, add a tablespoon of melted chocolate chips to the blended mixture.
Storing Leftover Dirt Pudding Cups
Any leftover dirt cups can be stored in the refrigerator for up to three days. To prevent them from drying, cover the cups with cling wrap. Alternatively, place the cups in an airtight container and store them.
This recipe is perfect for making ahead! Simply prepare the pudding and store it chilled in an airtight container for up to 3 days. Assemble the individual cups with cookies and worms right before serving for a fun and stress-free party treat.
More Delicious Ways to Celebrate Our Planet!
Discover my curated collection of sustainable Earth Day recipes, perfect for honoring Earth Day and celebrating the beauty of our planet.
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Equipment
Ingredients
- 1½ cups cooked chickpeas use 1 15 oz can or boil dried chickpeas at home
- ¼ cup cocoa powder
- 5 Medjool dates
- ¾-1 cup almond milk
- ¼ cup peanut butter or any nut or seed butter
- ½ teaspoon vanilla extract
- Pinch salt
Toppings:
- Crushed chocolate sandwich cookies
- Chopped nuts like peanuts or almonds
- Vegan gummy worms
Instructions
- Blend the pudding: In a blender or food processor, combine the chickpeas, cocoa powder, pitted Medjool dates, almond milk, peanut butter, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides in between.
- Adjust sweetness: Taste the pudding mixture. If it is not sweet enough, add more dates, 1 tablespoon at a time, and blend again.
- Chill before serving: Divide the pudding mixture into individual serving cups or bowls. Cover and refrigerate for at least 30 minutes or overnight for a firmer texture.
- Top and serve: Crush chocolate sandwich cookies for a classic "dirt" effect. Sprinkle with chopped almonds for added texture. Add some vegan gummy worms for a fun and playful touch, especially for kids!
Notes
- Ensure thorough blending of the chickpeas and dates to achieve a silky-smooth pudding consistency. Stop occasionally to scrape down the sides of the blender for even mixing.
- For the best flavor and texture, use fresh, soft Medjool dates. If the dates are dry, soak them in warm water for 10-15 minutes before blending to soften them.
- Allow the pudding to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and the pudding to firm up slightly for a better texture.
- If the mixture is too thick, add a splash of more almond milk until it reaches your desired consistency.
- For a richer chocolate flavor, add a tablespoon of melted chocolate chips to the blended mixture.
Nutrition
