Remember those dirt cups we used to order with the chocolate pudding, crushed cookies and gummy worms? They were my absolute favorite when I was younger. I remember ordering a dirt cup for dessert at TGIFriday’s (my go-to dinner place, ha) after my grilled cheese and those seasoned french fries for dinner.
Oh how things have changed since then..
The inner child in me had to create a cleaner version of dirt cups so I can still enjoy them and not feel blah afterwards.
I used ginnybakes double chocolate chip cookies as the “dirt” and made a dairy-free chocolate pudding to go with it. I thought that finding somewhat “clean” gummy worms was going to be challenging but I came across organic ones at Whole Foods that actually weren’t too bad. Obviously not something I recommend eating every single day, but once in awhile in these cups and such it’s not going to kill us.
Since I am clearly no Mom (yet) but I definitely think these will be child approved so all you Mommy’s out there, let me know what your kids think of them too!
This recipe is so easy to make and it can stay good in the fridge for probably 5 days tops. I don’t recommend any longer than that or the “dirt “cookies will get a bit soggy as will the worms. You can also use any cookie you prefer but the ginnybakes double chocolate cookies were perfect in this recipe.
I also highly recommend using a food processor (that is the one I have and love) or high speed blender because you want the pudding to be as creamy as possible. You want to make sure the coconut oil and chia seeds blend together really well.
[bctt tweet=”Gluten & Dairy-Free Chocolate Dirt Cups ready in less than 30 minutes” username=” username=”rachLmansfield”]
- 1/2 cup unsweetened almond milk (or your preferred milk)
- 1/4 cup cacao powder
- 1/3 cup chia seeds
- 1/2 tablespoon coconut oil
- 1/2 tablespoon maple syrup (agave or honey will work)
- 4 crushed ginnybakes double chocolate chip cookies (I crushed them in food processor)
- Organic gummy worms
- First add pudding ingredients to blender or food processor and pulse until creamy and combined
- Then put the pudding in the fridge for about 30 minutes to settle
- Finally add crushed cookies and worms to pudding
- Will stay good for about 5-7 days in fridge