Chocolate crunch & raspberry pots
Serves 4
A challenge
Prep:
Cook:
You'd never guess this was an allergy free dessert - no nuts, dairy, gluten or eggs. The perfect solution to those tricky menus
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- 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)
Nutrition: per serving
- kcal297
- fat11g
- saturates6g
- carbs43g
- sugars33g
- fibre6g
- protein5g
- salt0.08glow
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.
