Halloween is just around the corner and you’re still looking for a scary dessert? Use your leftover pulp to create our Dirt Pie with a chocolate pudding filling and an Oreo crust! It’s vegan, easy to make and an eye-catcher for every Halloween party!
Servings: 8-10
Prep Time: 35 min, Cooling Time: 2 hours
Baking Time: 10 min
Equipment
- round tart pan with a removable bottom (diameter 9 inches/22-23 cm)
- metric cups (1 cup = 250 ml)
Ingredients
- 26 regular Oreo cookies (sub with gluten-free Oreo cookies if needed)
- 5 tbsp (70g) vegan butter, unsalted + melted
- 1 cup (250ml) full fat coconut milk
- 1 cup (250ml) almond or cashew milk
- ½ cup (105g) almond or cashew pulp, drained (from almond or cashew milk)
- 4 tbsp (60g) raw cane sugar, sub with granulated white or brown sugar
- 3 tbsp (30g) cornstarch, gluten-free if needed
- 3 tbsp (30g) cocoa powder
- ⅓ cup (70g) vegan chocolate chips, melted
- 1 tsp vanilla extract (optional)
- 8-10 regular Oreo cookies, gluten-free if needed
- 12 gummy worms, vegan if needed
Directions
Step 1 - Crust
To make the crust, break Oreo cookies (with the filling) into smaller pieces. Then, pulse in a blender or food processor into fine crumbs. Alternatively put the Oreo cookies into a freezer bag and crush them using a rolling pin. Transfer crumbs to a medium bowl.
Preheat oven to 350°F (180°C).
Melt vegan butter in a small pan.
Drizzle melted butter over the Oreo crumbs and mix until combined. You’re looking for a wet sand type of texture.
Firmly and evenly press the mixture into the bottom and sides of a greased tart pan.
Bake for 10 to 12 minutes. Allow to cool completely.
Step 2 - Chocolate Pudding Filling
To make the filling melt vegan chocolate chips over a double boiler and set aside.
Add 1/2 cup (125ml) of plant based milk and pulp into a blender and blend until smooth. If you don’t have a blender I recommend to use cashew pulp as it’s less grainy.
Add cornstarch, cocoa powder and sugar into a small bowl and stir to combine.
Add the milk-pulp mixture and whisk until completely combined.
Add the other 1/2 cup of plant based milk and the coconut milk to a sauce pan and stir to combine. Bring to boil over medium heat, stirring frequently.
Add the prepared cornstarch-cocoa-sugar-pulp-milk mixture and bring to boil once again stirring constantly. Reduce heat and cook for one more minute until the chocolate pudding gets thick.
Remove from the stove and stir in the melted chocolate chips. Feel free to add vanilla extract and more sugar if needed.
Pour filling onto the prepared tart crust and spread evenly with a spoon or spatula.
Place in the fridge for a least 2 hours or until the pudding filling gets firm.
Chill until ready to serve.
Step 3 - Toppings
To make the „Dirt“ topping process remaining Oreo cookies into fine crumbs (like you did for the crust). It’s up to you how much Oreo „dirt“ you want on your tart.
Sprinkle on top of the pudding filling and decorate with gummy worms*. You can bury them a bit to make it look like the gummy worms are crawling out of the tart.
Note: Gummy worms tend to harden in the fridge so we recommend adding them just before serving!
Step 4 - Serve and Enjoy!
ENJOY straight from the fridge and store leftovers for up to 3 days.
