Combine the cocoa powder, corn starch, and sugar in a sauce pan and whisk together.

Add the almond milk and whisk until combined.

Cook on medium high until it boils, stirring constantly so that it doesn't stick to the bottom or clump together.

Once it's boiling, continue to let it cook for 3 more minutes while stirring.

Remove from heat and add the almond butter to the pan. It will melt and you should stir it until it's well combined.

The chocolate pudding mixture will be thicker and ready to chill.

Pour it into a bowl and refrigerate it for a minimum of 3 hours.

Once the pudding is finished, add the gluten free chocolate sandwich cookies to a food processor or blender. We used our Beaba Babycook because it's perfect for small things like this.

Spoon the chocolate pudding into 5 oz. plastic cups.

Next, top the pudding cups with the cookie crumble mixture (your dirt).