Halloween-Inspired Chocolate Pudding Cups

Ingredients:

Pudding:

3 tablespoons cornstarch
¼ cup cocoa powder
¼ cup organic sugar
1¾ cups cold soy milk
Plant-based food coloring

Toppings:

4 Chocolate Sandwich Cookies
Pretzel sticks

Optional toppings:

Vegan gummy worms
Ghost-shaped chips
Vegan graham crackers

Instructions:

1. In a saucepan, add the cornstarch, cocoa powder, and sugar. Stir to combine. Pour ½ cup of the soy milk into the mixture and keep stirring. It will be thick, but continue stirring until all the powdery mixture is combined.
2. Add the remaining soy milk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.
3. Cook for a minute or two, until thickened.
4. Remove from heat and pour equal amounts into serving cups. This can be 1 large cup, 2 regular-size cups, or 4 smaller cups. 
5. Place in the refrigerator for 30 minutes where the mixture will continue to thicken as it cools.

1. Twist the tops off of the four chocolate sandwich cookies and scrape off the filling. Set cookies aside.
2. Place sandwich cookie fillings into a small bowl and add orange food coloring (or your preferred color). Mix until you reach the color you want.
3. Roll cookie filling into pumpkin-like shape and insert a broken pretzel piece into the top. You can make up to 4 small pumpkins, or just one large pumpkin. Pro-tip: add filling to mixture for a couple minutes before rolling to help with the stickiness. Place in freezer until ready to add to pudding top.
4. Use a food processor, hands, or back of spoon to crush the chocolate cookies into a gritty, dirt-like texture. Set aside.

1. After about 30 minutes, top each pudding cup with chocolate cookie “dirt,” add candy pumpkin(s), and any other toppings.
2. Return to the fridge to stay chilled until serving.