Chocolate Avocado Pudding Dirt Cups
Ingredients
Chocolate Shells
- 1.5 cups dark chocolate chips
- 1.5 teaspoons oil (coconut, avocado, grapeseed, etc.)
Chocolate Avocado Pudding
- 1 medium avocado
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
Dirt Topping
- 15-20 gluten-free, vegan Oreos
White Chocolate Flowers (optional)
- 9 oz dairy-free white chocolate chips
- Oil
- Plant-based food coloring
- 1 bag gluten-free pretzel sticks
Preparation
Chocolate Shells
Melt the chocolate chips with oil in a glass measuring cup or bowl in 30-second increments until smooth.
Place 6 baking cups on a baking sheet.
Spread a thick layer of melted chocolate inside each baking cup using a paintbrush or spoon.
Freeze for 5-7 minutes until hardened.
Repeat with a second coat of chocolate.
Store the chocolate shells covered in the fridge/freezer if prepared in advance.
Chocolate Avocado Pudding
Blend all avocado pudding ingredients in a food processor or blender until smooth.
Spoon the pudding into the chocolate shells, cover, and refrigerate for 30 minutes to overnight.
Assembly
Blend the Oreos in a food processor/blender until fine to create the "dirt" layer.
Divide the Oreo "dirt" evenly between the chocolate cups.
Optional White Chocolate Flowers
Melt dairy-free white chocolate chips with oil.
Add plant-based food coloring to achieve desired colors.
Dip pretzel sticks into the colored chocolate and let them dry.
Arrange the pretzel sticks to resemble flowers and place them on top of the dirt cups.
Serving
Add gummy worms if desired.
Serve the chocolate avocado pudding dirt cups right away.