To make the vegan chocolate pudding:

1. Combine the coconut milk, coconut sugar, cacao powder, and vanilla extract in a medium saucepan and heat on medium-high until warm.
2. Add in the chocolate chips and continue stirring until melted. Reduce the heat to medium-low.
3. Continue stirring the mixture for about 10 minutes on low heat until the coconut milk begins to thicken. 
4. Sift in arrowroot power and stir until dissolved.
5. Remove the pudding from heat and transfer to a bowl. Let cool for 15 minutes, then cover with tin foil to let sit at room temperature for 2 hours.
6. While the pudding is cooling, prepare the vegan Oreos OR crumble store-bought gluten free vegan Oreos.

To make the vegan gummy worms:

1. Heat green juice in a small sauce pan until it begins to bubble.
2. Add in 1/2 tsp agar powder and stir for 5 minutes on medium heat.
3. Remove the juice from heat, and pipe the juice into the worm molds.
4. Repeat steps 1-3 for the orange/carrot juice.
5. Let sit at room temperature for 5 minutes before transferring to the fridge to cool for another 10 minutes.

To assemble the healthy dirt pudding cups:

1. Layer the chocolate pudding first into 4 jars.
2. Crumble the vegan Oreo’s cookie on top.
3. Top with a few gummy worms, and serve!