These Vegan Halloween Dirt Cups are to die for—no pun intended! They're made with rich pudding layered with Oreo crumbs and topped with vegan candy. You can easily get creative with these, and they're fun for the kids and for chocolate-loving adults—like myself!
These vegan Halloween dirt cups is an easy, no-bake recipe that kids and adults alike will love. It has layers of rich chocolate pudding, Oreo crumbs, and vegan gummy worms. It’s such a simple recipe that it literally takes no time at all. Serve this up at your next Halloween event for everyone to enjoy!
I’m always looking for creative Halloween treats to serve up, like spooky vegan black cocoa cupcakes, spooky cookies, and skeleton cookies.
✨Why You’ll Love This Recipe
- No-bake recipe. This halloween dirt cup requires no baking and is so easy to make!
- Fun for the kids. Have the kids help make these dirt cups for a fun dessert.
- You can get creative! You can easily customize the ratios and add more spooky candy for a fun treat.
✏️Ingredient Notes
- Soy Milk - Soy milk has a great neutral flavor and creamy consistency, similar to whole milk, which makes it best for making chocolate pudding.
- Coconut milk - Full-fat coconut milk is needed for this recipe to give the pudding its richness.
- Natural cocoa powder - Natural cocoa powder gives the pudding its boost of cocoa flavor. My favorite brand is Hershey’s, but you can use any brand you like.
- Cornstarch - Cornstarch is a great egg replacement for this recipe. Its thickening properties, combined with the rest of the ingredients, help replace the use of eggs in a traditional leche flan.
- Granulated sugar - I like using granulated sugar, but you can use whatever sugar you have.
- Semi-sweet chocolate chips - Find a good quality chocolate that will melt. I personally like to use chocolate chips because they’re easier to find. I usually buy Guittard semi-sweet chocolate chips because they’re dairy-free!
- Vanilla extract - Chocolate and vanilla extract go well together!
- Oreos - Crushed Oreos will be the “dirt” for this recipe. Plus, Oreos and chocolate are the perfect pairing.
- Vegan white chocolate chips - White chocolate is optional, but you can use melted vegan white chocolate to make chocolate gravestones! My favorite brand is King David. They melt well!
- Vegan gummy worms - It’s not a dirt cup without gummy worms! I find mine at Sprouts, but you can use whatever brand you like.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Do you prefer a vanilla dirt cup? Use golden Oreos and vanilla pudding! See recipe card notes for more details.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make [Recipe]
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Combine the soy milk, coconut milk, cocoa powder, cornstarch, and sugar in a cold saucepan. Place the saucepan over medium heat and allow it to bubble, stirring regularly. Cook for about 2 minutes while continuing to stir. You’ll feel it start to thicken.
Step 2: Remove the pudding from the heat and stir in the chocolate chips, vanilla, and salt. Whisk until smooth.
Step 3: Run the pudding through a sieve and into a mixing bowl to ensure there are no lumps. Gently place plastic wrap over the surface of the pudding to prevent skin from forming on the top. Allow the pudding to cool to room temperature, then place it in the fridge to set.
Step 4: Fill a saucepan with 1-2 inches of water and place it on medium heat. Set a heatproof bowl on top and break vegan white chocolate pieces. Gently allow the water to boil; turn the heat down if it starts to bubble vigorously. Remove the bowl from heat and place it on a towel when the chocolate is almost melted. Continue stirring until all the chocolate has melted. Transfer the melted chocolate into the gravestone chocolate mold and allow it to cool and harden.
Step 5: Using a food processor, pulse the cookies until they are sand-like in consistency. If you do not own a food processor, you can put the cookies in a Ziploc bag and use a rolling pin or any object to break them down. Set aside!
Step 6: Prepare your cups, pudding, and crushed Oreos for assembly. Start with a layer of pudding and then the crushed Oreos. Repeat until you reach the top. Make sure the top layer is the crushed Oreos! Decorate with your gummy worms and gravestones!
⭐Expert Baking Tips
- Make the pudding the night before. Because the pudding requires you to cook, it'll need time to cool and set. So I highly suggest doing this the night before!
- Use your favorite vegan candy! For these, I made vegan white chocolate gravestones, which I melted and poured into a mold and used vegan gummy worms! But be creative and use whatever you like!
💭Common Questions
The pudding cups are great for making ahead desserts. But be sure to add the cookie crumbs just before serving. They’ll soften if you let them sit in the fridge. Don’t add cookie crumbs until ready to serve. Keep your cookie crumbs in zip-lock bags at room temperature.
You can use a rolling pin and zipped bag to crush the Oreos.
🥣Storage & Reheating
- Storing
Store the pudding in the fridge and oreo crumbs in a zipped bag at room temperature. Only assemble when you’re ready to serve!
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Halloween Dirt Cups
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve
- Mixing bowl
- Bowl cover
- Food processer
- Serving cups
- Gravestone silicone mold optional
Ingredients
Pudding
- 360 grams Soymilk (unflavored)
- 360 grams Full-fat coconut milk
- 15 grams Natural cocoa powder
- 32 grams Cornstarch
- 100 grams Granulated sugar
- 140 grams Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 1 pack Oreos (family size)
Toppings
- 1-2 packs Vegan gummy worms (I got mine from Sprouts)
- 1 cup Vegan white chocolate (optional, see notes)
Instructions
Pudding (Do this the night before or early morning)
- Combine the soy milk, coconut milk, cocoa powder, cornstarch, and sugar in a cold saucepan. Place the saucepan over medium heat and allow it to bubble, stirring regularly. Cook for about 2 minutes while continuing to stir. You’ll feel it start to thicken.
- Remove the pudding from the heat and stir in the chocolate chips, vanilla, and salt. Whisk until smooth.
- Run the pudding through a sieve and into a mixing bowl to ensure there are no lumps. Gently place plastic wrap over the surface of the pudding to prevent skin from forming on the top. Allow the pudding to cool to room temperature, then place it in the fridge to set.
White Chocolate Gravestones (Optional)
- Fill a saucepan with 1-2 inches of water and place it on medium heat. Set a heatproof bowl on top and break vegan white chocolate pieces. Gently allow the water to boil; turn the heat down if it starts to bubble vigorously.
- Remove the bowl from heat and place it on a towel when the chocolate is almost melted. Continue stirring until all the chocolate has melted. Transfer the melted chocolate into the gravestone chocolate mold and allow it to cool and harden.
Oreo Dirt
- Using a food processor, pulse the cookies until they are sand-like in consistency. If you do not own a food processor, you can put the cookies in a Ziploc bag and use a rolling pin or any object to break them down. Set aside!
Assembly
- Prepare your cups, pudding, and crushed Oreos for assembly. Start with a layer of pudding and then the crushed Oreos. Repeat until you reach the top. Make sure the top layer is the crushed Oreos! Decorate with your gummy worms and gravestones!
Notes
- Can I make vegan Halloween dirt cups ahead of time? The pudding cups are great for making ahead desserts. But be sure to add the cookie crumbs just before serving. They’ll soften if you let them sit in the fridge. Don’t add cookie crumbs until ready to serve. Keep your cookie crumbs in zip-lock bags at room temperature.
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