As I’ve gotten older, I think I’ve learned to gain a new appreciation for the Earth in numerous ways. Not only just what grows out of it (all of that good #organic produce) but the people in it and how the way we treat it is only reciprocated back to us. I’m more aware than ever before of global warming and it’s impact on us and I try my best to recycle, waste as little food as possible and give away packaged products I receive if I know I won’t use them.
In honor of Easter this weekend (hello brunch and desserting with my dad) and Earth Day next weekend, I couldn’t think of a better recipe to create than some good old fashioned dirt cups.
When I was younger, my mom would take me to a small market every weekend in Solon, Ohio called Miles Farmers Market. If any of you Clevelanders are reading this, you’ll know what I’m talking about.
My mom was so dedicated to that place we would literally drive 30 minutes there every Sunday to just get our produce. This of course was back when I had my eye on all of the sugary sweets and the market’s bakery. They had these larger than life coconut pineapple muffins with a powdered sugar glaze, so many different cookies and those basic sheet cakes you see at local delis. But what I loved the most was their dirt cups.
They were filled with Oreo cookies and gummy worms but as a kid I always envisioned them as actual dirt with real worms. It was always fun to dream up imaginary things as a kid, don’t you agree?
I wanted this recipe to be a take on those dirt cups but modified to what I enjoy eating now in terms of sugary treats. These jars have all of the #fats, none of the junk and a whole lotta chocolate. Overall, they’re relatively #simple to make (get it?) and once refrigerated, they literally taste like a dream. I’ve noticed in recent months how all I crave when I want something is dark chocolate cold out of the fridge… so I mean, this works right? 🙂
These mason jars of bliss include basic ingredients like cacao powder (you can use cocoa powder if you cannot find cacao, no worries to those on a budget), avocado and maple syrup instead of whipped cream or packaged pudding.
As for the cake mix? Nothing but the best a.k.a Simple Mills Chocolate Cake Mix, which is dairy-free, paleo and grain-free.
To finish it all off, I crumbled up Simple Mills’ brand new Ready-to-Eat Double Chocolate Cookies in between the layers of chocolate muffins and avocado pudding because why not have as much Simple Mills as possible? Truly.
P.s. I’ll let you in on an insider tip: Simple Mills’ new cookies dunked in almond milk is too good to pass up. You’ve been warned, for the better.
- 2 eggs
- ½ dairy-free milk (water)
- 3 tbsp avocado (or grape seed) oil
- 2 tsp vanilla extract
- 1 box Simple Mills Chocolate Muffin & Cake Mix
- 3 ripe avoados
- ½ cup cacao powder (or unsweetened cocoa powder)
- 1-2 tbsp maple syrup (depending on desired sweetness)
- 1 box Simple Mills Ready-to-Eat Crunchy Double Chocolate Cookies
- 2 small packs of organic gummy worms
- 2-3 small mason jars or glass jars
- Optional: additional chocolate chips
- Begin by preheating your oven to 350º.
- Spray a muffin tin with non-stick spray and mix baking mix for your chocolate muffins.
- Combine your eggs, milk, oil and vanilla extract. Add in the chocolate muffin mix. Mix well.
- Pour batter about ⅓ of the way into each muffin tin and bake for 15-20 minutes until a toothpick comes out clean.
- Let sit for 15-20 minutes to cool.
- While muffins are cooling, create avocado pudding by blending the insides of 3 avocados with maple syrup and cacao powder. Once cacao is blender fully and avocados are whipped, set the bowl aside.
- To prep your cookie crumbles, add a whole box of Simple Mills Ready-to-Eat Crunchy Double Chocolate Cookies into a bag and beat with a rolling pin until crushed.
- To assemble pudding "cups": Slice each muffin in half and begin by placing a muffin half at the bottom of each mason jar.
- Next, add a layer of avocado pudding followed by a gummy worm and crumbled cookie. Repeat this process until you reach the top of the jar.
*Note: Depending on how much avocado pudding you use for each jar and how big you slice your muffins, you might have extra ingredients for a third jar but I only made 2 with a few spare muffins!*
After I shot photos of these yummy jars, I took a bite after they had been refrigerated for over 2 hours and seriously WOW… they’re even better cold! The texture firms up a bit and the avocado pudding is almost mousse-like. I literally put my chocolates in the fridge, ice cream is my number one preferred dessert and I love frozen raw vegan desserts. Let’s face it – sweets are better cold vs. hot.
Anyhoo, make these dirt cups ASAP, enjoy them outside with a friend or family member and let me know how you like ’em!
Here’s to enjoying more of the delicious food our Earth has to offer!
This post was sponsored by Simple Mills, however, all thoughts, opinions and recipe creations are my own. This is a brand I fully support, love and care to promote with all of ya! Enjoy, xoxo.