Vegan Nutella Dirt Cups

This vegan and gluten-free remix of the classic keeps things straightforward and
chocolaty. Creamy chocolate-hazelnut pudding is tucked between layers of rich
chocolate crumble (aka "dirt"). The pudding is made by blending together
homemade hazelnut butter, bananas, avocado, cacao powder, maple syrup, a splash
of vanilla, and a dash of sea salt. The "dirt" is made by combining hazelnut
meal with a bit of cacao powder, coconut sugar, mini chocolate chips or cacao
nibs, and a splash of water. The water adds just enough moisture to pull
everything together into the most glorious little crumbles.

Servings: 4 to 6 cups

Author: Ashley Melillo

Prep Time
25 minutes

Cook Time
10 minutes

Total Time
35 minutes

Course:

Dessert Parfait pudding

🧂 Ingredients

1 recipe Vegan Nutella Pudding*
⅓ cup hazelnut meal**
¼ cup mini chocolate chips or 2 tablespoons finely chopped cacao nibs
2 tablespoons cacao powder
2 tablespoons coconut sugar
⅛ teaspoon fine grain sea salt
2 teaspoons filtered water
Crushed hazelnuts

Instructions

1 Begin by preparing the Vegan Nutella Pudding
[https://www.blissfulbasil.com/2015/09/02/vegan-hazelnut-chocolate-nutella-pudding/].
2 Next, prepare the chocolate crumble (i.e., "dirt") layer. In a medium mixing
bowl, whisk together the hazelnut meal, mini chocolate chips, cacao powder,
coconut sugar, and sea salt. Add the water and stir well to disperse the water
throughout, or until the mixture resembles a fine crumble.
3 In 4 to 6 small jars or glasses, layer the pudding and the crumble, one after
the other, creating four total layers (2 of each) in each glass.
4 Keep chilled in the refrigerator until ready to serve. (Note: I recommend
chilling the cups for at least one hour to thoroughly cool and set the pudding.)
5 If desired, garnish with a sprinkle of crushed hazelnuts just before serving.

Vegan Nutella Dirt Cups

Course:

🧂 Ingredients

Instructions

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