Carrot Patch Dirt Cups (Dairy-Free) (Edit recipe)

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These Carrot Patch Dirt Cups are an Easter-inspired twist on a nostalgic favorite. Dairy-free chocolate mousse is layered with chocolate cookie “dirt” and topped with chocolate-covered strawberry “carrots” for a fun, crowd-pleasing treat that’s sure to be a hit.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 4

Ingredients

Dairy-Free Chocolate Mousse

2 cups Coconut Cream, scooped from 2 (13.5 oz ) cans of chilled full-fat coconut milk (see instructions)
0.5 cup Pure Maple Syrup
0.333 cup Cocoa Powder
1 tsp Vanilla Extract

Chocolate-Covered Strawberry Carrots

1 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.
1 Tbsp Coconut Oil
0.25 tsp Artificial Dye-Free Food Coloring, red and yellow, adjust as needed
8 Strawberries

Chocolate Cookie Dirt

1 cup Chocolate Brownie Sweet Thins - Simple Mills, crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The day before making the recipe, place two unopened cans of full-fat coconut milk in the fridge for at least overnight but ideally 24 hours.
Once chilled, carefully open the cans, without shaking them, and scoop the thick cream off the top. Each can will have about 1 cup of coconut cream. Save the remaining coconut water at the bottom of the can for smoothies or other recipes.
Add the coconut cream to a medium mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium speed until smooth and creamy, about 30 seconds (do not overbeat or it may become grainy).
Add maple syrup, cocoa powder, and vanilla. Beat until combined and fluffy, about 30 seconds. Try to get it as smooth as possible, but don’t worry if there are a few small lumps of coconut cream — this is expected.
Divide the mousse into 4 small glass cups or jars and let chill in the fridge for at least 30 minutes or until ready to serve. If making ahead, cover tightly with plastic wrap to keep it fresh.
Meanwhile, add white chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Add food coloring until the chocolate reaches a vibrant orange color.
Note: The white chocolate may thicken as you add the food coloring and continue stirring. If that happens, microwave for another 10–15 seconds or stir in a little more coconut oil to loosen it. Try to work fairly quickly when coloring and dipping the strawberries.
Gently pinch back the leaves of a strawberry (using them as a handle), then dip and fully coat in the orange chocolate. Place on a parchment-lined tray and repeat with the remaining strawberries. Freeze for about 10 minutes, or until the chocolate is set, then drizzle with any remaining chocolate. Return to the freezer until fully set, 10–15 minutes.
Crush the chocolate cookies in a food processor or zip-top bag until finely crumbled, leaving some larger pieces for texture. Divide over the chilled mousse, then top with the strawberry carrots. Enjoy!

Notes

Food coloring:
- Natural food colorings tend to be less concentrated than artificial dyes, so you may need more. Start with about 5 drops of each color and adjust as needed to reach a vibrant orange.
Storage & make-ahead:
- You can prep the components ahead of time: store the chocolate mousse and strawberry “carrots” in separate airtight containers in the refrigerator for up to 2 days. Keep the crushed cookies in an airtight container or bag at room temperature. Assemble just before serving.
- If already assembled, the dirt cups will keep for 1–2 days in the refrigerator. Keep in mind that the cookies will soften over time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	835
Fat:	58 g
Carbohydrates:	71 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	23 mg
Fiber:	10 g
Sugars:	45 g
Sugar Alcohol:	0 g
Calculated per serving.