Ingredients:

  • 3 large ripe avocados, pitted and peeled
  • 0.75 cup unsweetened cacao powder
  • 0.5 cup pure maple syrup
  • 0.5 cup unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1.5 cups gluten-free chocolate sandwich cookies, creme filling removed
  • 1 tbsp melted coconut oil
  • 0.5 tsp espresso powder
  • 6 large strawberries
  • 12 vegan gummy worms
  • 6 fresh mint sprigs

Instructions:

  1. Prep the avocados. Slice the avocados in half, remove the pits, and scoop the flesh into your blender or food processor.
  2. Add the 0.5 cup maple syrup, 0.5 cup almond milk, and 2 tsp vanilla extract to the blender.
  3. Pour in the 0.75 cup cacao powder, 0.25 tsp sea salt, and 0.5 tsp espresso powder.
  4. Drizzle in the 1 tbsp of melted coconut oil to ensure a smooth set.
  5. Run the processor on high for at least 2 minutes until the mixture is glossy and completely smooth.
  6. Place the 1.5 cups of de creamed cookies into a bag and crush them until they look like dark, gritty soil.
  7. Transfer the pudding into a bowl and let it sit in the fridge for 30 minutes until it firms up slightly.
  8. Pipe or spoon the pudding into 6 serving cups, filling them about three quarters of the way up.
  9. Sprinkle a thick layer of cookie crumbs over the top of each pudding cup until no chocolate is visible underneath.
  10. Push two gummy worms into each cup, add a mint sprig weed, and top with a strawberry ghost or skull for the finish.