Not only are these easy and delicious, there’s also the option of making them gluten free. You can purchase gluten free graham cracker crumbs and the rest of the recipe doesn’t include any gluten. The prep time takes about 20 minutes and they’re the perfect dessert to serve along side a scoop of ice cream at your next dinner party. You can also substitute the milk with almond milk for a healthier version.
Ingredients (for 12 tarts)
12 muffin cups
12 tbsp of graham cracker crumbs
12 tbsp of melted butter
2 tbsp of butter
8 squares (1 ounce each) of dark chocolate
1/4 cup of milk/almond milk
1 handful of blueberries
Preheat your oven to 275F
Line your muffin tray with muffin cups. Add 1 tbsp of graham cracker crumbs to each cups. Pour 1 tbsp of melted butter into each muffin cup. Bake the muffin cups in the oven for about 10 minutes (keep your eye on them, take them out when they turn to a golden brown).
Use a double boiler (or a glass bowl over a pot of boiling water) to melt your chocolate. While the chocolate is melting, add the 2 tbsp of butter and pour in the milk. Keep stirring the mixture until the chocolate has turned into a thick sauce. Keep your eye on it as you don’t want the chocolate to burn.
Scoop about a tbsp of chocolate sauce into each muffin cup, on top of the golden graham crackers. Cut your strawberries (or put them whole, depending on your taste for decorating) on top of the chocolate sauce and add the blueberries. Place the whole tray in the fridge for about 20 minutes, until chocolate sets.