- Prep Time
- 6 ServingsServings
- 1 cup coarsely chopped California 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
1 Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
2 n a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
3 Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
4 Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm.
5 Garnish with a sprig of the mint.
6 Refrigerate until firm, about 30 minutes.
7 Remove from the paper liners and place on a serving platter or individual serving plates.
8 Can be made ahead of time and stored in the refrigerator for up to 36 hours.
Source: California Walnut Board