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Dessert

Chocolate Avocado Pudding Dirt Cups

by Gina Fontana April 15, 2022
written by Gina Fontana April 15, 2022
Jump to Recipe

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!

three Chocolate Avocado Pudding Dirt Cups decorated with painted candy flowers and bees with Oreo crumbs sprinkled around them

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!

Chocolate Avocado Pudding Dirt Cups

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.

a close up of a Chocolate Avocado Pudding Dirt Cup on a plate

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.

flowers and bees painted with food colored vegan white chocolate

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!

close up of flowers and bees painted with food colored vegan white chocolate

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)

a close up of a Chocolate Avocado Pudding Dirt Cup

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.

a close up of a Chocolate Avocado Pudding Dirt Cup  with a scoop taken out of it

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.

a close up of a close up of a Chocolate Avocado Pudding Dirt Cup  with a bite taken out of it to reveal the avocado pudding filling

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!

a very close up shot of a a close up of a Chocolate Avocado Pudding Dirt Cup with a bite taken out of it to show the chocolate avocado pudding filling

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.

Continue to Content
a close up of a Chocolate Avocado Pudding Dirt Cup

Chocolate Avocado Pudding Dirt Cups

Yield: 6 cups
Prep Time: 30 minutes
Total Time: 30 minutes

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!

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

Instructions

Candy Flowers

  1. 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.
  2. 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.
  3. 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!
  4. 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.

Chocolate Shells

  1. 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

  1. 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.

Assembly

  1. 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.
  2. 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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert

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Gina Fontana

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
A delicious THAI CHOPPED SALAD using green and pur A delicious THAI CHOPPED SALAD using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple Thai almond butter dressing for a delicious plant-based meal or side dish for this weekend!
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SHOP 👉🏻 Thai Chopped Salad 
RECIPE:
2 cups chopped red cabbage
2 cups chopped green cabbage
4 cups chopped kale
2 cups chopped broccoli
1/2 cup chopped cilantro
1 cup sliced carrots (pre-sliced)
1 cup chopped green onion
2 cups sliced cucumbers
1.5 cups canned mandarine oranges, drained
1/2 cup sliced almonds

Thai Almond Butter Dressing
3/4 cup almond butter
1/2 cup water
1/4 cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
1 teaspoon minced garlic
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 tablespoon lime juice

Instructions
Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

https://www.healthylittlevittles.com/thai-chopped-salad/
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#ad I am excited to be partnering with @Calphalon today to bring you a delicious s’mores recipe modified to be gluten-free and vegan so everyone can enjoy them together this Father’s Day! 
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Making this delectable dessert recipe as a dip allows it to be a shareable, fuss-free, less messy way to enjoy s'mores! By using the Calphalon™ Cast Iron 12-Inch Round Skillet it retains heat so this dip stays warm while serving. Constructed entirely of cast iron, this durable pan is designed to heat evenly and steadily and allows you to be able to use the broiler for quicker prep time and just a touch of that charred campfire flavor for a real s'mores experience ;) Not to mention, with oversized handles, lifting the pan to transfer to the oven or table is easy.
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You only need 6 ingredients (yes! It’s true!) to make this absolutely delicious dip! Head to the blog to read more and snag the recipe while you’re there! 
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🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
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Bring this delicious dairy-free, vegan, gluten-fre Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout! This SMOKED DILL PAPRIKA POTATO SALAD puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
SHOP 👉🏻 Smoked Paprika Dill Potato Salad 
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INGREDIENTS 
3 lbs yellow/yukon gold potatoes
1 heaping cup celery, sliced
1/4 cup fresh dill, chopped
1/3 cup vegan mayo
1 avocado
1/2 teaspoon smoked paprika
1 teaspoon dijon mustard
1/2 lemon, juiced
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste

INSTRUCTIONS 
Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
Meanwhile, wash and slice the celery, and chop the dill.
Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.
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https://www.healthylittlevittles.com/smoked-paprika-dill-potato-salad/
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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SHOP 👉🏻 Lemon Vanilla Biscotti
RECIPE in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-bean-potato-salad/
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Recipe on the blog, clickable link in bio @healthylittlevittles
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A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
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Also in the works is a shoppable meal plan with a recipe ebook included! You will be able to purchase all the ingredients needed to make a week's worth of meals and have everything already planned out for you. Stay tuned for that in the near future!
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I will also be adding this shop feature on my
blog very soon too, keep checking back! I'll be sure to make the announcement when it's ready.
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This is a new service and the @eatwithjupiter team is hard at work to provide customers with the best experience. They are adding more stores, products and features to make this shopping experience simple and convenient. Would love to hear your feedback!
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As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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SHOP 👉🏻 Roasted Butternut Squash Carrot Soup 
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https://www.healthylittlevittles.com/roasted-butternut-squash-carrot-soup/
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      Vegan Cast Iron S’mores Dip

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      Lavender Vanilla Oatmeal Shortbread Cookies

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      October 1, 2020

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      November 29, 2021

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      February 24, 2020

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      March 19, 2020

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      March 10, 2019

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      November 29, 2021

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      September 2, 2021

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      August 23, 2021

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      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

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      October 29, 2020

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      August 17, 2020

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      October 18, 2021

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      March 29, 2021

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      Roasted Butternut Squash Carrot Soup

      October 14, 2021

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      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

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      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

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      January 17, 2019

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      November 26, 2018

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      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

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      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

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