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Ingredients
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
Instructions
1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
4 ounces dark chocolate, melted
36 fresh raspberries
6 sprigs of mint
1. Arrange 6 cupcake liners on a baking sheet or in a muffin pan; set aside.
2. Combine walnuts and rice cereal; mix well. Add melted chocolate and stir until well coated. Divide evenly among liners and press gently with the back of a soup spoon to compact into a “crust.” Arrange 6 raspberries on top of each tartlet, gently pressing into position while chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from 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. Serves 6.
Recipe courtesy of Tina Salter for the California Walnut Board (walnut.org).
2. Combine walnuts and rice cereal; mix well. Add melted chocolate and stir until well coated. Divide evenly among liners and press gently with the back of a soup spoon to compact into a “crust.” Arrange 6 raspberries on top of each tartlet, gently pressing into position while chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from 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. Serves 6.
Recipe courtesy of Tina Salter for the California Walnut Board (walnut.org).
