Vegan Chocolate Pudding Garden Cups

vegan, whole food plant-based, easy, healthy, oil-free

Think of this as a grown-up love letter to childhood dirt cups, AKA chocolate pudding with cookie crumbs on top. Silky, deeply chocolatey pudding forms the base, glossy and just sweet enough, while a crumble of cocoa-kissed peanuts and dark chocolate adds texture and depth on top. Finished with fresh mint and edible flowers, this dessert leans into contrast: smooth and crunchy, playful and refined, familiar and novel. It’s a win-win for all ages.

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 384kcal

Author: Hannah Kaminsky

Ingredients

Chocolate Pudding

2 1/2 cups plain, unsweetened non-dairy milk
1/3 cup pure maple syrup or date syrup
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch, potato starch, or arrowroot
1 teaspoon pure vanilla extract

Chocolate Crumbs

1 cup roasted, unsalted peanuts
1/4 cup Dutch-processed cocoa powder
1/4 cup vegan dark chocolate chips
2 tablespoons pure maple syrup or date syrup
pinch of salt (optional)

To Garnish

Edible flowers
Fresh mint

Instructions

In a medium saucepan, whisk together the non-dairy milk, maple syrup, cocoa powder, and starch. Stir vigorously to beat out any and all lumps before setting it on the stove.
Place over medium heat, whisking frequently, taking care to scrape the bottoms and sides of the pan so that nothing sticks.
Cook until thickened and just beginning to bubble; 6 – 8 minutes. Turn off the head and stir in the vanilla.
Divide the hot pudding equally between five glass cups or small dishes. Let stand until cooled to room temperature, then transfer to the fridge and let chill for at least 1 – 2 hours.
Meanwhile prepare the chocolate crumbs that will serve as your “dirt.” Place the peanuts, cocoa powder, chocolate chips, and maple syrup in your food processor fitted with the “S” blade. Pulse to break everything down into coarse crumbs, pausing to scrape down the sides of the bowl as needed. It should just start to clump together.
Once chilled, sprinkle the chocolate crumbs on top of the pudding, filling the cups to the top. Garnish with fresh flowers and mint leaves right before serving.

Notes

Serving suggestions: If you’re craving a warm dessert and just can’t wait to dig in, you can serve these puddings hot off the stove without letting them chill. Bear in mind that the texture will be thinner if it doesn’t have time to fully set, so you may want to add another tablespoon of starch if you plan on taking this approach.

Notes: Small packages of edible flowers can be found in some upscale markets and natural foods stores along with the fresh herbs in the produce sections. Otherwise, always look for organic flowers, such as chrysanthemums, pansies, violets, hibiscus, and many more. When in doubt, look it up! You can always simply skip the garnishes and enjoy a simpler, classic dirt cup.

To make this recipe nut-free, swap the peanuts for raw sunflower seeds or shredded coconut.

These puddings will last 3 – 5 days if kept covered in the fridge.

Nutrition