For the creamy chocolate chia pudding:
1. Blend everything except the chia seeds.
2. Transfer to a mixing bowl, add the chia seeds, and stir or whisk them in.
3. Wait 5-10 minutes for the pudding to thicken, then stir again.
4. Cover with plastic wrap and refrigerate overnight (or at least 6 hours).
5. Re-blend until very smooth creamy, adding a splash of milk only if absolutely necessary.
6. Divide into 6 small glass ramekins. Place in the fridge.
For the chocolate granola dirt:
1. Combine everything in a food processor, and process briefly to a moist sandy texture.
2. Spoon on top of the chocolate pudding.
For the Medjool date ghosts:
1. Cut a small slit in each Medjool date and carefully remove the pit. Then slice each Medjool date in half width-wise.
2. Place them cut side down on a plate lined with wax paper.
3. Melt the white chocolate chips (I microwaved them for 1 minute, stirred, then an additional 30 seconds).
4. Spoon the white chocolate over top of the Medjool date halves, letting it naturally drip down and pool somewhat at the bottom to create a ghost shape.
5. Carefully add the sprinkles or eyes (I used tweezers).
6. Let the ghosts dry until the white chocolate is completely hard.
7. Place one ghost on top of each dirt cup before serving.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
