Procrastinator'S Dessert

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   Equipment:

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   One small pot.

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   Heat-proof bowl.

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   Whisk.

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   Two 1-cup glass jars - wine glasses or tumblers are also great.

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   DIRECTIONS:

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   Heat almond milk to the boil (on the stove, or in the microwave - both work!) and pour over chocolate chips in a heat-proof bowl.

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   Whisk chocolate and almond milk together until they are a smooth mixture. Pop it on the stove or in the microwave for 10 seconds if it needs a little help melting.

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   Place half of the chocolate cookie crumbs in the bottom of each jar, then pour the warm chocolate ganache on top. Reserve about 1/4 cup of ganache for dipping your strawberries.

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    Once the ganache has set, sprinkle any remaining crumbs on top and place your dipped strawberries on the top of each jar.

No additional tips available.