Time to get spooky up in here.
If you were around this time last year, you’ll know just how much I love Halloween. I look forward to it all year and it is probably my favourite day of the year.
The spookiness of the holiday, the horror movies, Beetlejuice, dressing up, pumpkin carving, the chocolate and candy, the creepy treats, and the haunted houses. I just love everything about it. I really wish I lived in a house so I could give out candy to all the little princesses, pirates, witched, and ninja turtles.
I’m still unsure of what I’ll dress up this year, I’m bad for leaving it until last minute even though I think about it all year. It’s not that I can’t think of anything it’s that I think of too many things and get overwhelmed with ideas. As a child I always wanted to be something new each year and my mum would always make it happen for me, she still helps me out with my costumes sometimes. As a child I dressed as a butterfly, a panda bear, witch (what little girl hasn’t?!), Pikachu, and a pirate. In more recent years I’ve been Dorothy, Katy Perry – cupcake bra and all, Ariel in the Kiss the Girl scene, a bad 80s school photo (one of my faves), and Darla from Finding Nemo. Coming up with a costume, making it come to life, and then finally getting to get dressed up and show it off is all just so much fun.
Today we celebrate the wonderful day with these Worms and Dirt Pudding Cups!
Is this a dessert you had around as a child? If not, it probably sounds weird and a little unappetizing. But I’ll break it down for ya, it’s chocolate pudding with cookie crumbles and gummy worms. In this case it’s super silky almond milk chocolate pudding with a crunchy no bake orange chocolate crumble, and homemade agar gummy worms! Even more fun than the original I’d say because it’s vegan and a helluva a lot more nutritious.
So in these photos there are purple and orange worms, but I’m only going to tell you about the orange ones because the purple ones were not tasty. At. All. Have you tried playing with agar? This was my first time and it’s pretty neat! It’s a vegetarian substitute for gelatin, but I’m going to warn you that it doesn’t give the same texture as gelatin. It’s important to know beforehand or you’ll be disappointed that these aren’t as chewy as classic gummy worms! Don’t get me wrong, they are delicious, just not quite the same as the real deal. You can buy vegan gummy worms though and use those if you’d rather! It up to you my friends.
Oh yeah! These worms are extra special because they’re coloured with carrot and orange juice made in the blender!
So throw on some Monster Mash while you whip up some worms and dirt pudding cups and then chow down on ’em while watching a Halloween classic like Nightmare Before Christmas or Hocus Pocus!
- 1½ cup unsweetened almond milk
- 1 medium banana
- 3-4 tbsp maple syrup*
- ¼ cup cocoa powder
- 2 tbsp cornstarch
- 1 carrot
- ½ orange
- ⅔ cup water
- couple drops orange flavoured stevia (or desired sweetener)
- 1.5 tbsp agar powder
- 2 medjool dates
- 2 tbsp oats
- 2 tbsp coconut shreds
- 1½ tbsp cocoa powder
- ½ tbsp buckwheat groats
- 1 tbsp cacao nibs
- 1 tsp orange zest
- Blend together the almond milk, banana, maple syrup, and cocoa powder until smooth.
- Put ¼ cup of the mixture aside and pour the rest into a small pot.
- Heat over medium heat until it begins to boil.
- Whisk the cornstarch into the mixture that you set aside. Slowly pour into the pot that is on the heat and whisk in.
- Reduce the heat to low and continue to stir for 2 minutes. Remove from the heat and pour into 3 or 4 small cups and let cool for 15 minutes before placing in the fridge until they're completely cool.
- In a high speed blender, blend the carrot, orange, and water until smooth.
- Place a fine mesh strainer, cheesecloth, or thin clean towel over a bowl and pour the juice into it and strain. If using a cheesecloth or towel, lift the corners and squeeze until all the juice is extracted.
- Pour juice into a small pot. Mix in the stevia or sweetener of choice.
- Sprinkle the agar powder on top, and let sit for 5 minutes.
- Heat over medium heat and whisk in the agar until it has completely dissolved. Bring to a boil and then remove from heat. The mixture should be quite thick.
- Let cool for a few minutes. Line a baking tray with parchment paper.
- Once the mixture has cooled enough to touch, transfer into a small ziploc bag and snip off the corner.
- Pipe into squiggles onto the baking tray. Once finished, place in the fridge to set.
- Place dates in the food processor with a teaspoon of water and process until it forms a big ball.
- Add in the oats, coconut, and cocoa powder. Process until well combined.
- Finally add in the buckwheat, cacao nibs, and orange zest and pulse until distributed.
- Once the pudding has cooled, top with a generous sprinkle of cookie crumbles and worms, and enjoy!