Mambo Sprouts

Almond Cranberry Chocolate Tarts

Ingredients:

• 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

Directions:

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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