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Vegan Dirt Pudding Cups with Organic Gummy Worms

Celebrity Vegan Chef Jason Wrobel heads to Sunwarrior HQ and whips up a healthy and fun snack for kids of all ages.

Dirt Pudding Cups with Organic Gummy Worms

Yields six 4 oz. servings



  • 1 cup organic raw pecans
  • 2/3 cups black sesame seeds
  • 1/4 cup coconut palm sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 scoop Warrior Blend chocolate protein


  • 1/2 cup coconut palm nectar
  • 1/4 cup organic coconut cream
  • 1/2 teaspoon ground vanilla powder
  • 1/2 teaspoon Sunwarrior Sea Salt
  • 3/4 tablespoon raw coconut oil
  • 1/2 cup Sunwarrior Cocoa powder
  • 2 medium avocados, ripe and pitted


Before making this recipe, place the coconut cream in the freezer for 2 hours or overnight in the refrigerator to separate the fat from the water.

To make the “dirt” mixture, place the pecans, black sesame seeds, coconut palm sugar, ground cinnamon, sea salt, and Warrior Blend in a food processor and pulse until slightly jason_wrobel_ingredients_dirt_pudding_recipe_picchunky, with the texture on the small side.

To make the pudding, place the coconut palm nectar, the fatty layer of cream from the container of coconut milk, vanilla powder, sea salt, coconut oil, cacao powder, and avocado in a high-speed blender and blend for 30 seconds until smooth and creamy. Set aside.

Assemble your dirty dessert by adding your “dirt” to a cup or mug, throwing in the pudding, and topping it off with more “dirt” and a few organic gummy worms. Dig in, enjoy, and have a healthy Halloween!


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