#header-inner img {margin: 0 auto;} #header-inner, .header-inner {text-align:center;} #Header1_headerimg { margin: 0 auto; text-align:center;}

Apr 7, 2016

Mint Chocolate Pudding Tarts {gluten free + vegan}

Some links in this post are my referral or affiliate links. Read my disclosure policy here. If you decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

I remember not really liking raspberries much as a child because of the seeds. Apparently my tastes have changed a lot as an adult, because I can't seem to get enough right now! I've been buying the largest package of these sweet little bursts of flavor for weeks now and I don't think I'll be getting tired of them anytime soon. I'm also the only person in my house who eats them, which is a bonus. More for me! 

I've been on a mission to use as many ingredients as possible lately that are already on hand, rather than picking up new things each time I buy groceries. This has helped some with my budget since my lists are shorter, but it's also been fun trying to be creative and come up with new ideas. 

If I have an ingredient in my refrigerator for awhile that I haven't used and I am worried I won't get around to it, I usually just toss whatever it is in the freezer. This past winter, I picked up some So Delicious Dairy Free Mint Chocolate Coconut Milk at a really great price and threw it in the freezer because I just couldn't pass it up. We love to use it to make hot chocolate after the kids play in the snow, but we had such a mild winter that this never happened!

I decided on a whim that it would make an amazing chocolate mint pudding, but I wanted to do something a bit more fun with it. That's when my Mint Chocolate Pudding Tarts were born. I also just so happened to have a package of Enjoy Life Foods Double Chocolate Crunchy Cookies in my pantry and they worked perfectly for my crusts. I've been using this silicone muffin pan lately, which was also perfect for this. If you don't have a silicone mold, you can use a regular muffin pan. 

If you can't easily find the Mint Chocolate Coconut Milk right now since it is seasonal, use my chocolate pudding recipe and just add a drop or two of mint extract. Even though it's a seasonal coconut milk flavor, these tarts are fresh and a perfect flavor combo for spring or any other season!

Mint Chocolate Pudding Tarts {gluten free + vegan} byt Making it Milk-free

Mint Chocolate Pudding Tarts {gluten free + vegan}

Makes about 12 tarts 
Preheat oven to 350 degrees. In a medium bowl combine the crushed cookie crumbs and melted dairy-free butter until the butter is soaked into the crumbs. Spoon the cookie crumbs evenly into each muffin well and press down to form a compact layer in the bottom and up the sides a bit (you can also use a drinking glass to press down). 

Place in oven and bake for 10 minutes. Remove and set aside to cool completely.

In a saucepan, whisk together the sugar, cornstarch, and salt. Turn heat on to medium and pour in the mint chocolate coconut milk. Continue slowly whisking as the milk comes to temperature and the mixture starts to bubble slightly and thicken. Keep cooking and whisking until a pudding-like consistency is reached but try not to allow the mixture to boil.

Transfer the pudding to a bowl and lay a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Place in the refrigerator until completely chilled.

Once cookie crusts and pudding have both cooled, carefully remove the cookie crusts from the pan and place on a serving platter. Spoon the pudding mixture into each crust. Top with a dollop of CocoWhip and a raspberry. Add a fresh mint leaf to garnish if desired. 

Related Posts Plugin for WordPress, Blogger...