25 Oreo or chocolate sandwich cookies, crumbled
For the dirt:
6 oz. dark chocolate, melted
3 ripe avocados, halved
1/3 cup unsweetened cocoa powder
1/2 cup milk (can use soy if desired)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
For the carrots:
6 large strawberries, whole
6 oz. white chocolate, melted
orange (or red and yellow) food coloring
Place the avocados, dark chocolate, cocoa powder, milk, maple syrup and vanilla in a food processor.
Process ingredients together for one minute or until the mixture is completely smooth and has a thick pudding-like consistency.
Pour the mixture into a bowl and add 2/3 of the crumbled sandwich cookies. Stir until cookies are thoroughly incorporated.
Cover the bowl and place in fridge.
In another bowl, add the melted white chocolate and use the food coloring to turn it to the desired shade of orange.
Submerge each strawberry in the orange chocolate, fully coating the fruit. Use a fork or piping bag to make extra designs on the carrots, if desired.
Place the coated strawberries on a baking pan or parchment paper and place in the fridge to cool, about 5 to 7 minutes.
To assemble the dirt cups:
Set out six individual cups or bowls. Remove the mousse mixture from the fridge, and portion it out evenly into the bowls.
Sprinkle the remaining sandwich cookie crumbs on top of the mousse, giving the appearance of dirt.
Remove the strawberries from the fridge, and gently press one into each dish.
Serve immediately with a spoon.