The Filling
Dirt Pie
Halloween is just around the corner and you’re still looking for a scary dessert? With your Almond Cow and your leftover pulp, you can 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!
The Crust
Serving
- Yield: 8-10 Servings
- Prep time: 35 Minutes
Ingredients
- OREO CRUST
- 26 regular Oreo cookies (sub with gluten-free Oreo cookies if needed)
- 5 tbsp (70g) vegan butter, unsalted + melted
- CHOCOLATE PUDDING FILLING
- 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)
- TOPPINGS
- 8-10 regular Oreo cookies, gluten-free if needed
- 12 gummy worms, vegan if needed
- EQUIPMENT
- round tart pan with a removable bottom (diameter 9 inches/22-23 cm)
- metric cups (1 cup = 250 ml)
Directions
- *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.
- *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.
- *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!
- *SERVE*
- ENJOY straight from the fridge and store leftovers for up to 3 days.
