These Chocolate Avocado Pudding Dirt Cups feature a diary-free chocolate shell filled with vegan chocolate avocado pudding made with 5 simple ingredients topped with crushed gluten-free, vegan Oreos for a deliciously easy dessert! Candy flowers are optional but a super fun decoration to make this healthy cup of dirt recipe perfect for spring, bridal showers, birthday parties, and more!
I’ve had the idea to do this fun spring recipe for quite some time. In fact, so I wouldn’t forget to actually do it (because I have sooooo many recipe ideas and not enough time!) I emailed it to myself and it has just been sitting in my unread inbox for months. Anyone else hate having unread messages in their inbox? lol Anyway, so I FINALLY got around to making this fancy cup of dirt spinoff and I’m so excited to share this vision of a recipe with all of you today, just in time for Spring!
Now, don’t let the flowers scare you away from making this Chocolate Avocado Pudding Dirt Cup recipe… although they are super fun, you can certainly skip that part and go with the good ol’ gummy worms instead 😉 The chocolate avocado pudding topped with vegan, gluten-free Oreos is delicious in itself. AND if you don’t want too much of a chocolate overload you can skip the chocolate shells as well. Like I said, I had a super cute vision and I went for it.
How to Make the White Chocolate Flowers and Bees
If you do want to include the flowers, all you have to do is paint them with dairy-free white chocolate, melted with a little bit of oil and colored with plant-based food coloring or superfood powders! You can make whatever kind of flowers you’d like, I googled the color flower I wanted and picked one to replicate. You may need to reheat the white chocolate as it cools and hardens.
I used a small round paintbrush and painted these flowers and bees right onto wax paper. They set up pretty quickly at room temperature as the white chocolate cools, but you can put them in the freezer for a few minutes to speed up the process if you’d like.
TIP: Because these are so delicate, I found that layering is key! It also allows for more depth to the flowers to make them more life-like.
The stems are made from white chocolate covered pretzels to make everything in this dessert edible! Gently peel the flowers and bees off of the wax paper and adhere the flowers to the pretzels with melted white chocolate. BE VERY GENTLE!
I made these in steps, a couple of days before making the dirt cups since they do take a little bit of time, and that worked out perfectly. Just make sure you keep them in a sturdy airtight container in your fridge until you’re ready to use them.
Ingredients Used To Make These Dirt Cups
The dessert itself, without the flowers, is actually super quick and easy to make, and requires no baking! Bonus! I adapted the avocado pudding from my Avocado Chocolate Pie recipe included in my book, The Beginner’s Guide to Gluten-Free Vegan Baking! You’ll need:
☆ allergy-friendly chocolate chips (for the chocolate shells)
☆ 1 large avocado
☆ unsweetened cocoa powder
☆ maple syrup
☆ pure vanilla extract
☆ coconut oil
☆ gluten-free, vegan Oreos
Additional ingredients you might need for decorating:
☆ gluten-free pretzel sticks
☆ dairy free white chocolate chips
☆ plant-based food coloring or superfood powders
☆ a paint brush to paint the flowers with
☆ gummy worms (optional)
Putting Your Dirt Cups Together
The recipe will make 6 dirt cups. Feel free to double if you want more! First you’ll want to make the chocolate shells- if using. I bought these cupcake liners and did two coats of chocolate to make sure they wouldn’t break when I removed them from the liners. You can make these ahead of time and keep them stored covered in your freezer for when you’re ready to use them. DO NOT STACK THEM, they will break.
Next, to make the chocolate avocado pudding, you simply combine all of the pudding ingredients together in your food processor/blender and blend until smooth. Spoon or pipe the pudding into the chocolate shells about 3/4 full, cover, and let it set up in your fridge 30 minutes to overnight. I placed mine in a covered baking dish all together.
The next day, add the Oreos to your food processor/blender and pulse until fine, this will be your dirt! Before serving, cover the pudding layer with the ground up Oreos and then decorate with the flowers and gummy worms, if using, and serve!
I really hope this healthy spin on cup of dirt brings you all nostalgic feels! I think you’re going to love it just like my family and I! Let me know how it goes down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this fun, healthy alternative! Tag me on Instagram, Facebook, or Pinterest so I can see all of your recreations.
- 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
- 15-20 gluten-free, vegan Oreos
White Chocolate Flowers (optional)
- 9 oz dairy-free white chocolate chips
- Plant based food coloring
- 1 bag gluten-free pretzel sticks
- You can make these a day or even a few ahead of time. They do take some time, but are really fun to make this dessert for Spring! Place a piece of wax paper onto a baking sheet.
- To make the flower stems, melt 1/2 cup white chocolate chips with 1/2 teaspoon of oil in a medium bowl and add green plant-based food coloring. Using a paint brush, paint the green chocolate on each pretzel stick. Place each pretzel stick onto the wax paper to set up.
- For the flowers, melt 1/4 cup of white chocolate chips with 1/4 teaspoon of oil in a small bowl per color you're using. Add plant-based food coloring to achieve the desired shade. Using a paint brush, pain the flowers onto the wax paper directly. NOTE!! It's best to layer the flowers so they don't break when you try to peel them off. I like to paint the first layer and let it set, then follow eith 2-3 more layers. This also allows the flowers to have some dimension to look a bit more realistic too 🙂 You can also make the bees if you'd like!
- To assemble the flowers, dab a small dot onto the pretzel stem and then very gently press the flower onto the stick. Set it back onto the wax paper to set. You can store these in a sturdy airtight container in the fridge for up to 5 days, but be careful not to knock the container so you don't break the flowers.
- Make the chocolate shells first. In a glass measuring cup or bowl, melt the chocolate chips with the oil in 30 second increments until melted and smooth. Do not over heat or the chocolate won't be spreadable. Place 6 baking cups on a baking sheet. Using a paintbrush or a spoon, spread a layer of chocolate to cover the inside of the baking cup, relatively thick. Place in the freezer for about 5-7 minutes until it hardens. Repeat with a second coat of chocolate. You can do this a day ahead of time if you'd like, and keep them stored covered in your fridge/freezer.
Chocolate Avocado Pudding
- Place all of the avocado pudding ingredients in a food processor or blender and blend until smooth. Spoon the pudding into the chocolate shells, cover, and refrigerate 30 minutes-overnight.
- To make the dirt layer, place the Oreos in your food processor/blender and blend until fine. Divide the Oreo "dirt" between the cups evenly.
- Add the flowers to each dirt cup (if using) and even gummy worms if desired. Serve right away.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 50gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 12mgSodium: 261mgCarbohydrates: 96gFiber: 7gSugar: 69gProtein: 7g
This is an approximate calculation