Procrastinator's Dessert

"Just in case you got caught up in watching the Olympics all weekend, and have to work late the two days before Valentine's Day, make this no-fail, four-ingredient dessert, and it will still look like you planned ahead!"
photo by Angela Garbacz photo by Angela Garbacz
photo by Angela Garbacz
photo by Angela Garbacz photo by Angela Garbacz
photo by Angela Garbacz photo by Angela Garbacz
photo by Angela Garbacz photo by Angela Garbacz
photo by Angela Garbacz photo by Angela Garbacz
Ready In:
2 Desserts


  • 1 cup chocolate cookie crumb, (any chocolate cookie will do!)
  • 12 cup unsweetened almond milk
  • 1 12 cups dark chocolate chips
  • 4 strawberries


  • Equipment:

  • One small pot.
  • Heat-proof bowl.
  • Whisk.
  • Two 1-cup glass jars - wine glasses or tumblers are also great.

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

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Angela Garbacz is the Owner, Creative Director and Head Pastry Chef of Goldenrod Pastries, an all-female-run boutique pastry shop in Lincoln, Nebraska, that caters to a variety of restricted and alternative diets (such as dairy-free, gluten-free, vegan + others). Not only is she known and praised for her artfully designed, melt-in-your-mouth confections, but she is also a social media maven who was able to parlay the success from her personal blog into a thriving brick and mortar bakery. She attended the University of Nebraska-Lincoln where she received degrees in Culinary and Food Sciences; and, in 2008, she moved to NYC to attend the French Culinary Institute (now ICC), where she earned a degree in Classic French Pastry Arts and worked with top toques in the industry, including Dave Arnold, Jean Georges Vongerichten, Nils N?ren, and Harold McGee. When she realized her dairy intolerance, she began chronicling her baking adventures on the Goldenrod Pastries blog, which quickly gained a large and dedicated following. After fulfilling catering orders out of her home kitchen for a year while also working in international marketing, she decided it was time to pursue pastry full-time. In the spring of 2015, Garbacz opened the doors to Goldenrod Pastries where her desserts and pastries feature unique flavor combinations and a strikingly vivid color palette.
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