Directions
- To make the chocolate pudding, combine the coconut cream, coconut sugar, cocoa powder and salt to a medium saucepan over medium-high heat. Whisk well to incorporate the cocoa powder and heat until the edges of the pan begin to simmer and liquid is warm to the touch.
- Add in the chocolate chips and continue stirring until melted. Reduce heat to medium-low.
- Continue stirring the mixture for 8-10 minutes until the coconut milk begins to thicken.
- Whisk in the arrowroot powder until fully incorporated.
- Remove the pudding from heat and transfer to a bowl. Let cool slightly before covering the pudding with cling wrap, having the cling wrap touch the pudding to ensure no skin forms on the top of the pudding. Let sit covered at room temperature for 3 hours for pudding to set.
- While the pudding is cooling, break granola into small pieces to create a crumble.
- When ready to serve, place a layer of granola on the bottom of your cup, followed by the chocolate pudding, top with additional granola and gummy worms.
