Sooo simple, yet pretty and delicious, these ‘tartlets’ take minutes to make. Perfect for any holiday or special days because they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.
This recipe is part of the California Walnut Board’s Smart Menus Program. A program geared towards helping families make smarter food choices. Walnuts are filled with “good fat” and satisfy your hunger cravings longer so that you aren’t snacking on things one right after another.
- 1 cup coarsely chopped walnuts, toasted
- 1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
- 4 ounces dark chocolate, melted
- 36 fresh raspberries
- 6 sprigs of mint
Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from the paper liners and place on a serving platter or individual serving plates.
Can be made ahead of time and stored in the refrigerator for up to 36 hours.
Recipe courtesy of Tina Salter for the California Walnut Board