Gluten free Rice Krispie treats

Peppermint crisp fridge tart

Ingredients: 

1 packet of gluten free biscuits (I found really nice ones at dischem) 

1 large peppermint crisp 

1 tin of caramel 

2 sachets of orley whip 

Grate the peppermint crisp. Whip the orley whip adding the caramel and 3/4 of the peppermint crisp. Mix well together. Alternate layers of biscuit and mixture, if you choose to do small glasses (which is what I did) instead of the big dish then it is better to crush the biscuits in a plastic bag and only do one layer of them. Refrigerate for at least 6 hours and sprinkle the remaining peppermint crisp on top. Serve and enjoy!

*I have only been able to find peppermint crisps in South Africa (I'm not sure about orley whip) so I'm afraid if you arn't from here you are probably not going to be able to find them but you should definitely get some when you come to SA! 

Gluten free, Dairy Free and Guilt Free Chocolate, Pomegranate Tarts

This little tarts are absolutely to die for and they have very little sugar, no gluten and absolutely no dairy! 

Ingredients:

Recipe makes 6 tarts

Chocolate Tart Base

1 cup dates

¾ cup almonds

¼ cup desiccated coconut

3 tbsp cocoa powder

 

Chocolate Ganache

½ cup coconut oil (melted)

⅓ cup coconut milk

¼ cup cocoa powder

1½ tbsp maple syrup

 

Topping

½ cup pomegranate seeds to decorate

Edible flowers (optional)

Directions:

1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

2. Line 6 muffin trays with glad wrap.

3. Spoon 2 tbsp of chocolate tart mixture into each muffin tin and carefully press until a tart casing is formed.

4. Put into the freezer to set. Approximately 30 mins.

5. To make the chocolate ganache, add all ingredients into a mixing bowl and whisk until smooth and creamy.

6. Pull the tart casings out of the freezer and fill each tart with the chocolate ganache.

7. Decorate with pomegranate seeds.

8. Keep the tarts in the tin and chill in the fridge for 1 hour before serving.

9. Add edible flowers (optional).

Note: Chocolate tarts can be kept in the freezer for 1 week. Just thaw out for 30 minutes when you have chocolate cravings!