Name: Chocolate crunch & raspberry pots
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 250g punnet raspberry; 2 tbsp Cointreau (or Grand Marnier); zest and juice from 1 small orange; 100g pack dairy, gluten and wheat-free, ‘Free From' chocolate (we used Kinnerton Luxury Dark Chocolate Bar); 3 tbsp soya milk; 50g caster sugar; 6 tbsp gluten, wheat and nut-free muesli muesli (we used The Food Doctor Cereal, nut-free)

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Chocolate crunch & raspberry pots

Chocolate crunch & raspberry pots

CJ Jackson

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Serves 4

A challenge

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.3 ratingsRate

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You'd never guess this was an allergy free dessert - no nuts, dairy, gluten or eggs. The perfect solution to those tricky menus

Easily halved

Dairy-free

Egg-free

Gluten-free

Nut-free

Vegan

Vegetarian

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A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

250g punnet raspberry
2 tbsp Cointreau

(or Grand Marnier)
zest and juice from 1 small orange
100g pack dairy, gluten and wheat-free, ‘Free From' chocolate

(we used Kinnerton Luxury Dark Chocolate Bar)
3 tbsp soya milk
50g caster sugar
6 tbsp gluten, wheat and nut-free muesli muesli

(we used The Food Doctor Cereal, nut-free)

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Nutrition: per serving

kcal297
fat11g
saturates6g
carbs43g
sugars33g
fibre6g
protein5g
salt0.08g

low

Method

step 1

Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
step 2

Melt the chocolate and stir into the soya milk, then set aside. Tip the sugar into a pan along with 3 tbsp water. Over a gentle heat, cook without stirring for about 7 mins until the sugar melts and starts to turn golden brown. Tip in the muesli, stir, then pour onto a tray lined with baking parchment. Leave to cool, then shatter into thin shards.
step 3

Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.

RECIPE TIPS

NOTE TO THE CHEF

Many chocolate manufacturers use nuts in other products, so check that chocolate has been made in a ‘nut-free environment;’ even the slightest trace can be extremely serious.

Recipe from Good Food magazine, June 2007

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A star rating of 4.7 out of 5.3 ratings

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