Easter: the beautiful spring festival always brings a sense of joy. Just as the colorful spring season, the festival is full of colors. Whether you are hosting a party on this Easter or just want to make something decadent, creative, and healthy dessert for your whole family, here I have a recipe. This beautiful and creative dirt dessert in a cup is a fun and creative dirt cup dessert that your little guests will love to dig in. I have made it vegan and flour-less to make it healthier than the traditional Oreo based dirt cups. Plus, there is no refined sugar. I have used sugar-free agave syrup and banana to sweeten this dessert. So have fun and enjoy creating this dirt dessert.
Let it be the fun Easter eggs or the candies and even the colorful food served on this day, each boasts an assorted range of colors resembling the freshness of the season and colorful spring blooms. Every year, my family and I visit the beautiful botanic gardens and seasonal gardens here to take the famous spring azalea tours and tulip sighting tours. But what makes us more intrigued is the colorful wildflowers that add a splash of color to a ruthless bush and even a lifeless terrain. Texas is famous for its unique Bluebonnet wildflowers and those colorful Indian paintbrush wildflowers.
But this post is about my dirt cup dessert. So let’s discuss about that. The bottom layer is a chocolate mousse layer, which is made from creamy avocado, agave nectar, and cocoa powder. I have added a dash of pure vanilla extract and a scoop of chocolate protein powder too. But that is totally optional. When dear husband came to know that the mousse has avocado and chocolate, he was skeptical. I can understand, I felt the same too. Avocado and chocolate may not match well. I have never worked with these two ingredients before. Well, when the result was a rich, smooth and creamy mousse, I couldn’t be happier. Of course, it is free of dairy cream and all those unwanted calories. Plus, it has good fat.
The top layer is made from flour-less chocolate cake, which is a super easy microwave cake made from banana, cocoa powder and almond butter. I found this recipe on the Big Man’s World blog. I have added some chia seeds and semi-sweetened chocolate chips to make this dessert more delicious. Go generous with the chocolate chips if the bitterness of cocoa doesn’t entice your palate. The mini carrots are nothing but caramelized carrot sticks with a hint of cinnamon. Other options of these carrots include strawberries dipped in orange melted candy. However, I liked the previous version more. And leaves are of course the mint leaves which make these cute carrot sticks look like a mini carrot in soil.
Feel free the substitute the agave syrup with pure maple syrup or pure coconut sugar. The upper chocolate cake layer can also be substituted with carrot cake too. Because the cake layer doesn’t have any flour, it was kind of moist. Thus, my soil layer has a chocolaty hue instead of a black soil-like look as you usually see in an Oreo cup dessert.
This vegan dessert is full of flavor and good nutrition. Each serving offers you 2.6g of protein and is only 160 cal. Because the dessert is flour-less, you can include it in your low-carb diet plan too. Whether you want to make something healthy on Easter or just want to whip up a quick dessert to satisfy your sweet cravings, this dirt dessert is a great choice. I would love to know when you make it and Let me know by tagging your photos on our Facebook page and Instagram. No time to print the recipe? Our Pinterest page has an exclusive MyDaintysoulcurry Recipe board with exclusive recipe links just for you.
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Layers of the healthiest mousse and quick flour-less chocolate cake, this recipe is a chocolate lover's dream. Top with some chocolate sauce, fresh fruits or caramelized carrots just as I did and you have a perfect cup of dirt dessert ready.
- 1 large banana
- 2 tbsp cocoa powder
- 2 tbsp almond butter (peanut butter will work too)
- 1/2 tsp flax seeds (slightly toasted)
- 1 tbsp chocolate chips (semi-sweetened)
- 1 avocado (Hash type)
- 1 tbsp unsweetened cocoa powder
- 2 tbsp honey/agave nectar/maple syrup (organic preferred)
- 1/2 tsp pure vanilla extract
- 1/4 cup carrot sticks (thick juliennes and carrot ends)
- few mint leaves (a handful)
- cinnamon (a dash)
- 1 tbsp sugar (cannot avoid this)
Blend all the ingredients except the flax seeds and chocolate chips to a smooth batter. Pour in greased ramekins or mugs.
Sprinkle the flax seeds and chocolate chips on the top.
Cook in microwave in the high setting for around 1 minute and then again cook it for 30 seconds.
Insert a knife or toothpick to see if it comes out clean. Cool completely before serving.
Add all the ingredients in a high-speed blender.
Blend well until smooth and creamy. If it is hard to blend without any liquid, I suggest adding one to two tablespoon of almond milk.
Chill in the refrigerator for half to one hour.
In a small pan, heat 1 tbsp of sugar.
Once the sugar starts to melt and caramelize, add the small carrot sticks.Sprinkle a dash of cinnamon.
Allow the carrots to cool completely. Stick a mint leaf to each caramelized carrot. If the mint doesn’t stick well, use a drop of honey to stick it to the carrot.
Place two to three table spoon of mousse in a small clear cup.
Crumble the microwave chocolate mug cake. Add the crumbled cake to form the top layer in the cup half filled with mousse.
Arrange the carrots sparingly on the top crumbled cake layer.
- You can make banana chocolate mousse too. Just use a ripe banana instead of avocado.
- Adding some melted semi-sweet chocolate to the mousse will make it more rich and chocolatey.
- While cooking the cake in microwave, watch closely to avoid spilling while cooking.
- The microwave setting may vary. It may take few more seconds in your microwave to cook the cake.
- I prefer adding the chocolate chips to the cake. Avoid it if you want to.