Chocolate crunch & raspberry pots

Recipe uploaded by

CJ Jackson

0 ratings

Recipe by CJ Jackson

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
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.
3. Divide the chocolate mixture between the glasses and allow to cool, but don't refrigerate. Scatter over the caramel crunch to serve.

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.

Per serving

297 kcalories, protein 5g, carbohydrate 43g, fat 11 g, saturated fat 6g, fibre 6g, salt 0.08 g

http://www.bbcgoodfood.com/recipes/4457/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g punnet raspberries
• 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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Gluten-free, Egg-free, Dairy-free, Nut-free

Ingredients

• 250g punnet raspberries
• 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)

Per serving

297 kcalories, protein 5g, carbohydrate 43g, fat 11 g, saturated fat 6g, fibre 6g, salt 0.08 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk