Recipes: Desserts

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Almond Cranberry Chocolate Tarts


  • 1 4.76-oz. package Arico® Almond Cranberry Gluten Free Cookies
  • 1/4 cup sunflower oil
  • 1 1/4 cups soymilk
  • 12 oz. semisweet or bittersweet chocolate chips
  • 1 tsp. vanilla


  1. Preheat oven to 325° F.
  2. To make the crust, you will need only 4 1-cup muffin tin spaces.
  3. In a food processor, pulse cookies until they are fine crumbs.
  4. Combine sunflower oil and cookie crumbs until crumbs hold together.
  5. Press a thin layer of crumbs into the bottom and half way up the sides of the 4 muffin tin spaces.
  6. Bake at 325° F for 5-10 minutes, until lightly brown and firm to the touch.
  7. Cool to room temperature.

To make the filling:

  1. in a small saucepan over low heat, combine soymilk and chocolate chips.
  2. Stir frequently until the mixture is well combined and the chocolate has a glossy finish.
  3. Mix in the vanilla.
  4. Pour chocolate mixture evenly into the 4 tart shells.
  5. Refrigerate until set, about 2 hours, or chill overnight.

Servings: 4

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