I’ve got a super easy recipe for you today. So easy I thought about not sharing it, but then I thought, duh, my blog is called Kitchen Simplicity, I pretty much don’t have a choice in the matter. Besides, it might just help simplify somebody’s Easter. So here we are.
You know me and my (overly predictable) love of jars. I couldn’t very well plan an Easter Egg Hunt Picnic without putting something in a jar. Dirt pudding isn’t anything new but I couldn’t get it out of my head how cute it would look in little individual serving-size jars.
I wanted to bridge the gap between adults and children and decided to dress them up a bit with a sprig of curly parsley to mimic carrot tops, rather then the usual gummy worms or other candy. I also really wanted to create things this year that could be made without Easter candy so that the kids had something a little healthier to get excited about. I’m not saying that my kids won’t be eating any Easter candy (because they will), but I think having other fun Easter traditions and treats lessens the blow and helps them get excited about other things besides candy. And, in keeping with that theme, I decided to use my favourite processed sugar-free chocolate pudding recipe (that also happens to be dairy-free). Of course, these will not be totally sugar-free as they are topped with crushed cookies, but I say every little bit counts!
The end results are simple but adorable. And kids go nuts for them. I have to say I quite enjoyed the crunch of the cookie crumbles along with the smooth, creaminess of the chocolate pudding, myself. If you were making them for a garden-themed party you could serve them in small planters and fill them out with more herbs. The main reason I went with canning jars is because they are something I already have on hand (keeping things cheap), and being able to screw on the lids makes transportation for a picnic so much easier. I would simply keep the parsley separate and top them just before serving.
If you’re looking for a fun spring dessert that is super simple and a crowd pleaser this recipe is for you!
Carrot Top Pudding Pots
- 1 recipe healthier chocolate pudding cups (or your preferred pudding)
- 1/2 cup crushed chocolate wafer cookies
- curly parsley
Divide pudding between 8, 125ml jars (about half cup each). Top each pudding cup with 1 tablespoon crushed cookies, spreading to cover top. Screw on lids and store in the fridge until serving. Just before serving top each with a sprig of curly parsley.