October 22, 2021 by Amethyst Ganaway
Looking for a fun and healthy (ish) snack-tivity for your little ghouls and goblins this Halloween? Check out our take on Worms in Dirt, featuring creamy Chocolate Coconut Fonio Pudding. We adapted Chef Pierre Thiam’s recipe from The Fonio Cookbook by adding crushed chocolate cookies and, of course, gummy worms for an extra spooky vibe. This chocolate pudding is dairy-free and lower in sugar than most packaged versions, making this a better-for-you version of the Halloween classic.
- 2 cups full fat coconut milk, plus more as needed
- 1 teaspoon vanilla extract
- ½ cup Medjool dates, pitted
- ½ cup raw cacao powder
- Pinch of salt
- 1 cup cooked Yolélé fonio
- 2 tablespoons chopped cacao nibs or dark chocolate (optional)
- 1 pack chocolate cookies (We love Partake’s Double Chocolate Chip Cookies), crushed to resemble dirt (about 2 cups)
- 10-20 gummy worms
- 01 .
Bring 1 cup of the coconut milk to a simmer in a saucepan. Add the vanilla and turn off the heat.
- 02 .
Put the remaining 1 cup coconut milk in a blender. Add the dates, cacao powder, and salt and blend on high until smooth and creamy. Transfer to a large bowl. Fold in ½ cup vanilla-coconut milk. Add the fonio and fold until well combined. If you’d like, gently fold in cacao nibs.
- 03 .
Refrigerate the pudding for at least 30 minutes to firm up. It should have the texture of chocolate mousse. If it’s too firm to serve, stir in more coconut milk.
- 04 .
Layer the chocolate pudding and crushed chocolate cookies, making sure your final layer is the crushed cookies. Top with gummy worms and enjoy!
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