What I love about Gluten-Free Worms & Dirt (Dairy-free!)
This healthier version of Gluten-Free Worms and Dirt is my spin on a nostalgic childhood classic. Did you ever have it growing up? I still remember going to a popular local restaurant with my sister when we were kids—time and time again, we’d always order worms and dirt for dessert. It was fun, it was delicious, and it always felt like a treat.
Fast forward to adulthood, and this dessert has become a birthday tradition in our family. I’ve been making it for my sister’s birthday for years, and it’s always been a hit. That’s why I thought it was finally time to share the recipe!
At its core, it’s a rich and creamy chocolate pudding layered with crunchy chocolate cookie crumbs and topped with colourful gummy worms. It’s playful, indulgent, and best of all—completely gluten-free, grain-free, and even dairy-free! The flavour is spot on, and it’s a crowd-pleaser every time—loved by kids and adults alike.
So go ahead—grab a spoon and enjoy to your heart’s content!
Recipe Notes
A few things to keep in mind:
- Coconut milk – This is a dairy-free pudding and so we are using 2 cans of full-fat coconut milk for the pudding base. You can also use half and half cream if you’re not dairy-free.
- Gelatin – Gelatin is what turns the coconut milk mixture into that perfect pudding consistency. You just need 1 tbsp. I like to use grass-fed gelatin.
- Coffee – Adding coffee to the pudding just really brings out the chocolate flavour and makes it that much more delicious! If you want to make it kid-friendly, you can use decaf coffee and water it down if necessary.
- Cocoa powder – I used dutch-processed cocoa for this recipe, but any kind works!
- Sugar – My favourite way to make this is with xylitol so that it’s also lower in sugar! You can just use regular sugar though too.
- Gummy worms – You can’t have worms and dirt without the worms! Choose your favourite gummy worms to top off these little dessert jars. I like Smart Sweets brand because they’re lower in sugar.
- Almond flour – You will need 1/2 cup almond flour, not almond meal, to make the gluten-free cookie crumbs.
- Espresso powder – I use espresso grounds for the cookie crumbs which are basically coffee beans that have been ground very fine. This is totally optional, especially if you want to make it kid-friendly. It just brings out the chocolate flavour a little more.
- Coconut oil – You will need 2 tsp melted coconut oil to make the cookie crumbs (or melted butter if not dairy-free).
FAQ:
The best thing about this dessert is that you can make it up to 3 days in advance! Just keep the pudding and cookie crumbs separate and assemble when you’re ready to serve!
Yes! If you prefer to use dairy, half-and-half or table cream will also work.
This recipe makes 6-8 small jar/ramekin sized servings. You can portion it out however you like and use whatever size/shaped vessels you would like!
If you’re not gluten-free, you can buy pre-ground Oreo crumbs at the grocery store. Or, buy your favourite chocolate wafers and grind them into crumbs using a food processor.
If you still want to stay gluten-free but don’t want to make your own crumbs, you can buy your favourite gluten-free, crunchy chocolate cookies and grind them into crumbs using a food processor.
Gluten-Free Worms and Dirt
Equipment
- 6-8 jars or ramekins
Ingredients
For the pudding:
- 2 400ml cans full-fat coconut milk
- 1 tbsp grass-fed gelatin levelled off
- 1/2 cup strong brewed coffee decaf, if desired
- 1/2 cup raw cocoa powder sifted
- 1 tsp pure vanilla extract
- 1/2 cup + 2 tbsp organic sugar
- 1/8 tsp sea salt
- gummy worms for serving
For the cookie crumbs:
- 1/2 cup almond flour
- 3 tbsp raw cocoa powder sifted
- 1 tsp espresso powder *OPTIONAL*
- 2 tsp coconut oil melted
- 1 pinch sea salt
Instructions
Make the pudding:
- Shake the coconut milk cans to mix the solid and liquid parts together. Pour 1/2 cup coconut milk in a large mixing bowl and sprinkle 1 tbsp gelatin on top without stirring.
- In a small saucepan, heat the rest of the coconut milk until it just starts steaming. Take it off of the heat and whisk in the coffee, cocoa powder, sugar, vanilla and salt.
- Put a large sieve over a medium-sized glass mixing bowl with a spout and pour the warm coconut milk mixture through the sieve into the bowl. (I like to use a 4-cup glass Pyrex measuring cup because it has a spout and handle which makes pouring easy).
- Now, pour the strained coconut milk mixture slowly into the bowl with the gelatine while whisking constantly to incorporate the gelatine. Make sure there are no clumps of gelatine left over.
- Transfer the pudding mixture into small jars and then transfer to the fridge to set for at least 6 hours or overnight. (This recipe makes 6-8 portions depending on the size of the bowls/jars that you are choosing to use).
Make the cookie crumbs:
- Preheat the oven to 350F and line a small baking sheet with parchment paper.
- In a small mixing bowl, add the almond flour, cocoa powder, sugar, espresso grounds and salt and stir with a fork until combined.
- Pour in the melted coconut oil and stir until a moist crumb forms.
- Spread the mixture on the prepared baking sheet and bake in the preheated oven for 5 minutes. Let cool.
- Once the pudding has set up, top the jars with chocolate dirt and gummy worms and serve!
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