Healthy dirt pudding cups made with chocolate chia seed pudding, crushed doubled chocolate almond flour cookies and gummy worms. These chia pudding cups are lower in sugar and pack in the healthy fats and fiber.
1/2 cup raw cashews
2 cups filtered water (I use Essentia Ionized Alkaline Water)
1/2 cup chia seeds
1/4 cup maple syrup
3 tablespoons cocoa powder
1 cup crunchy double chocolate cookies
12–16 gummy worms
In a blender combine the raw cashews and filtered water, cocoa powder, and maple syrup. Blend on high until smooth, about 2 minutes. Pour the cashew milk in an airtight container. Whisk in the chia seeds. Cover and place in the fridge for 4 hours or overnight.
Once the chia pudding is chilled, divide it into bowls.
Crush the cookies by simply placing them in a plastic bag and crush using the bottom of a glass. Top the chia pudding with crushed cookies and gummy worms. Serve immediately.
Cashew milk substitution: I highly recommend making your own cashew milk for this recipe for the creamiest texture. You can skip this step and simply blend 2 cups of plant-based milk with the maple syrup and cocoa powder in the blender.