A remake of the summer classic, this low carb dirt cake recipe will blow your mind! Crumbly chocolate cookie crust with layers of creamy peanut butter filling and chocolate pudding. Gluten-free and grain-free.
Dirt cake: not a very attractive name for a dessert, is it? Sounds like something you might have made in the sandbox in kindergarten, or something the school bully might make you eat on the playground after school. Thankfully, it is neither of those things but a delicious, creamy treat only made to look as if it contains dirt. Which surely appeals to the kid in all of us. I’d never actually heard of them until relatively recently, perhaps because of my “north of the border” upbringing. But I have to admit, they look ridiculously good. Who can argue with crushed chocolate cookies and pudding? Not me, that’s for certain.
A reader recently reached out over Facebook to request one because her mother always made them on her birthday. And she linked to a delightful one with a peanut butter layer too on The Cookin” Chicks. Wait, what? Chocolate cookies, peanut butter AND chocolate pudding? Well that just jumped to the head of the to-make list! Of course, I wasn’t about to make it with the Oreos or packaged pudding that conventional dirt cakes contain. But a quick look at the ingredients let me know it really wouldn’t be tough to de-carb, in the end. I just had to make all the layers from scratch. A bit more work, perhaps, but definitely worth it.
I tried to adhere to the spirit of the original as much as possible, including making it a no-bake treat. Summer is coming and we should all be able to enjoy some deliciousness without turning our kitchens into a furnace. So the crust requires no baking, just some firm pressing into the bottom of the pan, and it holds together beautifully. The only part of the cake that gets cooked here is the chocolate pudding, but that’s right on the stovetop and doesn’t take more than about 10 minutes. Then the whole thing gets popped in the fridge to set. I made mine in a springform pan because I figured being able to release the sides would allow for easier serving. But you could also make this in a square pan or even a trifle bowl, and serve in big scoopfuls. You could even do individual servings in little plastic flower pots for a fun kid-friendly dessert.