Sweet Sundays: I am all about baking from scratch, but have to admit, the cookie crust shortcut in this recipe from Enjoy Life Foods is quite ingenious. If you have never had Enjoy Life Cookies, I say no time like the present! These little gems are unique and amazing. I'm not gluten-free myself, but these cookies are, and my family loves them. They are soft, sweet and full of flavor. And it is that wonderfully soft texture that makes them quite useful in recipes.
For this recipe, and for their Simple Mini Dessert Pizza recipe, the cookies are actually rolled or pressed out to make a crust! To "seal the deal" the tartlets (below) get a layer of dairy-free chocolate, followed by a from scratch pudding (recipe also below). This decadent little kid-friendly treat is amazingly vegan, gluten-free, and free from the top eight allergens (it is even seed-free!) …
Double Double Chocolate Pudding Tartlet
Recipe and photo from Enjoy Life Foods
- 2 – 6 oz. boxes Enjoy Life Double Chocolate Brownie Cookies
- 1/2 Cup Enjoy Life Chocolate Chips (melted) – optional
- 1/2 Cup Sugar
- 1/4 Cup Cocoa powder
- 1/8 teaspoon Salt
- 2 C Rice milk (plain)
- 1/3 Cup Enjoy Life Chocolate Chips
- 3 Tablespoons Tapioca starch
- 2 Tablespoons Water
- 1 teaspoon Vanilla Extract
1/2 Cup Enjoy Life Chocolate Chips
For crust :
In a mini muffin pan, press 1 cookie on bottom and up the sides of each cup. Melt chocolate chips and “paint” the bottom of the cookie to keep the cookie from getting too soft.
For pudding :
In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the rice milk, about 1/3 cup at a time, stirring constantly until smooth. Cook until steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, stirring to keep the chips from settling on the bottom of the pan and burning. Let sit for about 3 minutes.
In a small cup or bowl, combine the tapioca starch with 2 Tablespoons cold water, mixing to dissolve. Set aside.
Stir chocolate mixture with a wooden spoon to incorporate the melted chocolate. Mix in the tapioca starch mixture and vanilla until well incorporated, and return the pan to the stove over medium heat stirring constantly. Cook until the mixture thickens, being careful not to scorch the bottom of the pot.
Transfer the pudding into a heatproof dish and cool for about 20 minutes.
Carefully spoon pudding into each cookie crust and place in the refrigerator. Chill for at least 2 hours before serving.
Garnish with chocolate chips.
For a large pie, take cookies and press on bottom and up the sides of an 8” or 9” pie plate. Melt chocolate chips and “paint” the bottom of the cookie to keep the cookie from getting too soft. Add all of the pudding and refrigerate for at least 2 hours. To make slicing easier, place in freezer for 20-30 minutes.
May be stored refrigerated and covered with plastic wrap for up to 4 days.
Makes 24 tartlets