Vegan Graveyard Pudding Cups
These Halloween vegan graveyard pudding cups made with chocolate pudding, chocolate Oreo cookie dirt, and vegan graham cracker tombstones are an easy, fun, and festive dessert.
Prep Time10 minutes mins
Cook Time10 minutes mins
Cool20 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 224kcal
Chocolate Pudding
- ½ cup corn starch
- ¼ cup water
- 4 ½ cups unsweetened soy milk
- 1 teaspoon vanilla extract
- ¾ cup raw sugar
- ¾ cup cacao powder
Graham Cracker Tombstones
- 2 vegan graham crackers broken into quarters
- black decorating gel or dairy free chocolate melted
Vegan Chocolate Pudding
Whisk together the cornstarch and water to form a paste in a small bowl.
In a large saucepan over medium heat, combine the cornstarch slurry, soy milk, vanilla extract, sugar, and cacao powder. Stir consistently until it comes to a boil.
Reduce the heat and continue to cook and stir until the pudding thickens.
Remove the pan from the heat. Pudding will continue to thicken as it cools. Allow it to cool to room temperature for 5 minutes, then place it in the refrigerator to cool completely.
While the pudding is cooling, remove the cream filling from the chocolate Oreo cookies. Place it in the food processor and pulse until crumbly.
Break each large vegan graham crackers into four separate pieces. Shave off the top using a butter knife to round the edges. With a black gel decorating pen, carefully write the letters RIP, or whatever other message you like.
Once the pudding has cooled, transfer it to individual cups or jars. Top it with the chocolate cookie dirt, graham cracker tombstone, and any other additional decorations you'd like.
Tips for Making Graveyard Pudding Cups
- Make the pudding ahead of time!
- If you're planning this activity for a classroom or larger group of kids, make the pudding ahead of time, and keep it refrigerated until you're ready to assemble your pudding cups.
- This recipe makes 6-8 servings, depending on the size of your cups. To make for a larger group, simply double the recipe, or make two batches.
- Keep the pudding cups refrigerated until ready to serve and eat.
Calories: 224kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 317mg | Fiber: 4g | Sugar: 23g | Vitamin A: 283IU | Calcium: 188mg | Iron: 2mg