For the sour gummy worms

1. Using a medium sauce pan, combine the strawberries, lime juice, and optional sweetener. Bring to a low simmer to allow the strawberries to soften. Remove from heat and cool slightly before adding to a blender.
2. Sprinkle the gelatin over the strawberry lime mixture and blend the mixture until fully liquid.
3. Lay out the gummy worm mold and use the provided dropped to fill the worm molds. Transfer to the fridge and allow to set for 1 1/2 – 2 hours.

For the pudding cups

1. Using a large sauce pan, combine the coconut cream (see notes on the texture of the coconut cream), sifted cocoa powder, maple syrup, and arrowroot starch. Whisk very well until thoroughly combined.
2. Set on the stove top on medium-low heat. Allow the mixture to come to a low simmer, whisking often, for 2-3 minutes or until the mixture is well thickened.
3. Remove from the heat and allow to cool slightly. Carefully pour the mixture into 4 small jars (or 6-8 if you prefer to strech the recipe further).
4. Transfer to the fridge and allow to set for 1 1/2 – 2 hours.

To assemble

1. After the pudding has set, lay out the 4 pudding cups and give each a light stir to fluff up the pudding.
2. Very carefully the gummy worms from their molds and place 3-4 (or more) worms in each pudding cup. You can either push them down to the bottom, or keep them all at the top.
3. Sprinkle the cookie crumbles over the top of each dirt cup. Serve chilled and enjoy!