Clean "Dirt" (paleo, GF)
A healthy take on pudding covered in cookie crumble dirt.
Servings: 4
Ingredients
For the Chia Chocolate Pudding:
- 2 cups canned coconut milk
- 4 Tbs honey
- pinch of salt
- 1 Tbs vanilla
- 4 Tbs unsweetened cocoa powder
- 3 Tbs ground chia seeds
For the Chocolate Crumble Cookies:
- 1/2 cup almond flour
- 1 Tbs coconut flour ( I like Nutiva Coconut Flour)
- 2 Tbs maple syrup
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1/4 tsp baking soda
- 1/4 cup coconut oil , melted
For the Coconut Whipped Cream
- 1 can of coconut cream (Savoy is great)
- 2 Tbs maple syrup
- 1 Tbs vanilla
Organic gummy worms (optional)
Instructions
To make the Chia Chocolate Pudding:
- Put the coconut milk, honey, salt, and vanilla into a medium saucepan and heat over medium-high heat until it starts to boil.
- Lower the heat to low and whisk in the cocoa powder until there are no more clumps left.
- Turn the heat off and whisk in the ground chia seeds.
- Divide the liquid into 4 ramekins or parfait glasses and then put them into the refrigerator for 3+ hours. I left mine in over night.
To make the Chocolate Crumble Cookies:
- Preheat the oven to 350 degrees.
- Cover a cookie sheet in wax paper.
- In a medium bowl, mix the almond flour, coconut flour, cocoa powder, salt, and baking soda together with a fork.
- In a small bowl, whisk together the maple syrup and coconut oil until the mixture thickens a bit.
- Pour the maple syrup/coconut butter mixture into the dry ingredients and whisk until everything is well blended.
- Using a TBS sized spoon, scoop out spoonfuls of the batter onto the lined cookie sheets and press down on the batter to flatten it.
- Put them into the oven for 6 minutes, then rotate the pan and leave them in for another 6 minutes.
- Remove the pan from the oven and let the cookies cool.
- This should yield about 7 cookies. ( 7 cookies is plenty to make Clean Dirt for 4 people, you may want to double the recipe if you are planning on making Clean Dirt for more than 4 people)
To make the Coconut Whipped Cream:
- Put a can of coconut cream in the refrigerator overnight.
- Remove the can from the fridge and open it. Take out the hardened cream part that is on the top part of the can and put that into a small bowl. Make sure to leave the watery liquid in the can.
- Put the maple syrup and vanilla into the coconut cream and whip with a handheld electric mixer until peaks form.
To put everything together:
- Take out the ramekins or parfait glasses full of the Chia Chocolate Pudding.
- Put some Coconut Whipped Cream on top of each glass/cup of the chocolate pudding. I used up all of the coconut whipped cream and divided it equally among each glass.
- Crumble up 4 of the Chocolate Crumble Cookies into a bowl. Top each ramekin or parfait glass with the crumbles.
- ( It could also be good to make layers of the cookie crumbles in between the pudding and whipped cream too!)
- Top with some organic gummy worms if you want.
- Enjoy!
Nutrition
Calories: 681kcal | Carbohydrates: 52g | Protein: 10g | Fat: 54g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 116mg | Potassium: 576mg | Fiber: 12g | Sugar: 35g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 5mg