Worm Hill Chocolate Mud Pudding Parfaitkathypatalsky
You’ll love spoon-diving right into this Worm Hill Chocolate “Mud” Pudding Parfait! Packed with creepy crawly and kinda cute worms and lots of fresh bright green coconut grass. This chocolaty, mud, rocky dessert will delight your taste buds and your funny bone. And the best part is that this luscious dessert can be made natural and healthy – and even dairy free. The food coloring is pure spinach (but certainly doesn’t taste like it). And the pudding is a silken tofu base – but as delicious as can be! So grab your kids and start piling in the “mud” to build this super fun and silly dessert treat. Worm Hill here we come..
Vegan Version. To make this dessert vegan, use my pudding recipe below. Otherwise – whatever standard chocolate pudding you like will work.
Worm Hill Chocolate “Mud” Pudding Parfait
makes one XL, 2 large or 3 small jar parfaits
Grass: 1 1/2 cups shredded unsweetened coconut
2 Tbsp spinach juice (or any green veg juice)
Rocks: 1 cup leftover chocolate cake, crumbled into bits
Mud: 3 cups chocolate pudding
Sand: 1/4 cup wheat germ
Deep Sand: 1 cup vanilla cookies, crumbled
Worms: Trader Joe’s Skinny Frites – crispy potato sticks (or another worm-looking food)
Sign: craft your own Worm Hill sign
Flowers: optional – I used inedible flowers, to be removed before eating. You can use edible flowers or herbs – or be sure to remove inedible ones before serving!
To Assemble: First add the crumbled vanilla cookies. Then a plentiful amount of chocolate pudding. Then the chocolate cake and wheat germ. Then toss the coconut with the spinach juice to dye it green. Add a good amount of coconut. To with worms and garnish flowers and sign.
Vegan Chocolate Pudding
1 pack vegan vanilla pudding mix (I like DrOetker)
1/3 cup unsweetened cocoa
dash of cinnamon
15 ounces silken tofu
1 1/4 cups soy milk
1/2 tsp salt
1/4 cup vegan butter
1/3 cup maple syrup
1. Add the pudding mix, cocoa, cinnamon and soy milk to a sauce pot. Stir until blended. Turn heat to high and stir mix until boiling and begins to firm up. Melt in vegan butter. Remove from heat.
2. Add the silken tofu (cold) and hot pudding mix to a blender – add maple syrup. Blend until silky smooth.
3. Pour into a bowl and chill in fridge until cool – will firm up in fridge. Usually chills in about an hour.
4. Serve in parfait!
*note: I like to use a vanilla pudding mix and add my own high quality cocoa because I find the taste is more complex with vanilla and chocolate tones. I also find my own brand of cocoa brings a richer end flavor.
For the vegan chocolate cake you can use the recipe found here.