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Nutrition Facts
Serving Size 212 g
(Approx. 6 Servings)
Amount Per Serving
Calories 610 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 26 g 130%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 480 mg 20%
Total Carbohydrate 69 g 23%
Dietary Fiber 4 g 16%
Sugars 39 g
Protein 7 g
Vitamin A 2% Iron 30%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bing Bong Cupcake Vegan Dirt Pudding
Prep Time
8 hours
Cook Time
15 minutes
Total Time
8 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 2/3 cup(s) coconut milk
4 Tbsp corn starch
2 Tbsp cocoa powder
2 Tsp vanilla extract
1/4 cup(s) H-E-B Organics Pure Cane Sugar
1/2 Tsp kosher salt
1/2 cup(s) Guittard Semisweet Chocolate Baking Chips
4 Skull & Cakebones Bing Bong Cupcakes, cut into quarters
9 Oz Nabisco Famous Chocolate Wafers, crushed into crumbs
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Instructions

1
In a blender, combine coconut milk, corn starch, cocoa powder and vanilla extract. Blend until smooth.
2
Pour into a small pot over medium heat. Add sugar and salt and bring to a simmer, whisking constantly to keep mixture from scorching.
3
Once mixture starts to thicken up, add chocolate baking chips, reduce heat to low and continue whisking until mixture is nicely thickened and chocolate is melted.
4
Pour mixture into a clean glass bowl and place plastic wrap on top of pudding to keep skin from forming.
5
Then wrap bowl completely with plastic wrap and refrigerate at least 8 hours over overnight.
6
To build each dirt pudding, place a little chocolate pudding in the bottom of a ramekin or small glass.
7
Place a piece of cupcake in center of pudding then cover with more pudding followed by cookie crumbs. Repeat process, finishing with cookie crumbs on top.
8
Chef's Note: These are typically garnished with gummy worms on top. Eat immediately or cover and refrigerate until ready to use.

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