Dirt Pudding

DSC_0723I was trying to think of a dessert that has not been THM’d. This one has been a family favorite for years. Here is a healthier version than the sugar laden one. The cookie crust can be made a few days before you are ready to serve the pudding. This dessert will keep in the fridge for 3-4 days if you can hide it that long.


Cookie crust

  • 1 egg
  • ½ cup brown sweet mix*
  • ½ cup coconut oil or butter
  • ½ cup cocoa
  • 1 teaspoon vanilla
  • ¾ cup almond flour
  • ½ cup baking mix

Preheat oven to 350 degrees F. Cream egg, sweet mix, and butter together. Add cocoa, vanilla, almond flour, and baking mix. Mix well. Press out on a cookie sheet ¼ in thick. Bake for 10-12 minutes. Cool completely. Store in a tight container.

Pudding mix:

  • 8 ounces cream cheese
  • 4 tablespoons butter
  • 2/3 cup powdered sweet mix*
  • 1 ½ teaspoons vanilla
  • 3 cups almond milk, divided
  • 1 tablespoon and 1 teaspoon unflavored gelatin
  • 1 ½ teaspoons xanthan gum
  • 1 ½ cups whipping cream
  • 12-16 drops toffee flavored Stevia

For crumbs

  • 3 ounces cream cheese
  • 2 tablespoons powdered Sweet Mix*

For pudding: whip cream cheese, butter, powdered, sweet mix, and vanilla until fluffy. Soften gelatin in 2/3 cup milk for 5 minutes. Add remaining milk to cream cheese gradually while mixing.  Heat gelatin in microwave until syrupy. Drizzle into cream cheese mixture with mixer running. Add xanthan gum and milk well. Set aside. Whip cream until stiff. Fold into cream cheese mixture.  Set aside. Break chocolate crust into piece. Place in a food processor bowl. Cut cream cheese into small pieces. Add to processor bowl along with powdered sweet mix. Pulse until cookies are crushed and cream cheese is mixed with crust. Spread half of crumbs into an 8 x 11 glass pan or a medium size serving dish. Pour filling over crumbs. Sprinkle with remaining crumbs. Refrigerate until set. Serves 8-10.

*you can replace the Sweet Mix with Gentle Sweet.

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