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Little Cooks Co Chocolate Gravestone Pudding

Cakes Biscuits & Sweet Treats
  • Makes 6 Portions
  • Not Suitable for freezing
  • Preparation 30 minutes
  • 10 minutes cooking time
  • 200 C°, 400 F°, Gas Mark 6


Mousse Ingredients
  • 150g cashews
  • 120g dates, roughly chopped
  • 110ml water or milk (dairy free works fine)
  • 80g coconut oil or butter, melted
  • 30g cacao or cocoa powder
  • 2 tsp vanilla
Biscuit Ingredients
  • 50g maple syrup or honey
  • 20g cornflour
  • 75g buckwheat flour
  • 25 g ground almonds
  • ¼ tsp bicarb
  • 20g cacao or cocoa powder
  • 35g coconut oil or butter, softened
  • 20ml milk/water
Grass Ingredients
  • 10g desiccated coconut
  • A few drops of natural green food colouring (or 1 tsp of spirulina mixed with 2-3 tsp water)


  1. Add the cashews and dates into a mixing bowl and cover with freshly boiled water. Let these soak until soft (ideally for 30 mins)
  2. Next, make the biscuits by combining the dry ingredients in a mixing bowl with a whisk before crumbing in softened coconut oil or butter with your fingers
  3. Add the wet ingredients and work together into a dough. Form the dough into a ball and let it rest in the fridge for 20 mins. While the dough rests get on with making the other elements!
  4. Colour the coconut grass by adding the coconut into a bowl with a few drops of food colouring. Stir until coated and set aside to dry
  5. Preheat oven to 180C (fan)/200C(non-fan)/gas mark 6 and get out two baking trays, lining one baking tray with parchment.
  6. Now, make the mousse by draining the dates and cashews and adding them to a blender jug along with the other ingredients. Blend until smooth and creamy. Spoon the mousse into the ramekins and pop them in the fridge to set.
  7. Make the biscuits by rolling out the dough between two sheets of parchment (this is to prevent sticking) to about the thickness of a pound coin
  8. Cut out 12-14 tombstones and/or crosses using a small knife. Be creative with sizes and shape and use a cocktail stick to add letters if you wish. Use a table knife or spatula to gently transfer to a baking tray and use your fingers to smooth any jagged edges
  9. Bake the biscuits for 8-10 mins and then leave to cool
  10. When the biscuits have cooled, crumble the rolled out biscuit (not the gravestones or crosses!) to sprinkle on the mousse
  1. To assemble, top the mousse with biscuit crumbs, insert the gravestones and sprinkle over the coconut grass!

A spooky chocolate pudding for kids to enjoy this Halloween, and you don’t have to be frightened as they are refined-sugar free and are packed with fibre!


  • Blender & blender jug
  • Scales
  • Mixing bowl x 2
  • Whisk
  • Measuring spoons
  • Sieve
  • Chopping board & knife
  • Baking tray
  • Rolling pin
  • Baking paper
  • Butter knife
  • Paring knife
  • Spoon
  • 6 x ramekin
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