It's sp00ky szn and we wanted to get our hands dirty 👻 Cue these gluten free, dairy free MUSHROOM DIRT CUPS. 🍄 🍫✨
Creamy, vegan chocolate pudding topped with GF-crushed chocolate cookie dirt. And don’t forget about the gummy worms! 🐛
Ingredients with measurements
- 1 1/2 cup coconut sugar
- 1/3 cup Mālama Mushroom Reishi cacao (or mushroom cacao mix of choice)
- 3 tablespoons cornstarch, tapioca starch, or psyllium husk
- A dash sea salt
- 13.5-ounce can full-fat coconut milk
- 3/4 cup lite coconut milk or unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 10-12 gluten-free Oreo cookies (we used Trader Joe's oreos but you can use Oreos if you're okay with gluten), crushed*
- organic dye-free gummy worms or whatever kind of gummies you like!
Instructions
- To make chocolate pudding, whisk together sugar, Mushroom cacao, cornstarch (or tapioca / psyllium) and salt with the non-dairy milk in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
- Remove pudding from heat and stir in vanilla.
- Pour pudding through fine mesh sieve to remove any lumps. Divide pudding into individual serving dishes.
- Cover pudding with plastic wrap, with plastic wrap touching top to prevent a film. Place puddings in refrigerator to cool completely, 2-3 hours.
- Once chilled, top pudding with crushed cookie crumbs and gummies. Store in refrigerator until ready to serve!
