Chocolate crunch & raspberry pots

Chocolate crunch & raspberry pots

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

For the keen cook

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
297
protein
5g
carbs
43g
fat
11g
saturates
6g
fibre
6g
sugar
33g
salt
0.08g

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)

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Method

  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.

Recipe from Good Food magazine, June 2007

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Comments

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marionkozlen's picture

Very disappointing that this is all you can come up for a delicious dairy free dessert - I have been dairy free for years, and eat much better than this....

azzarazza's picture

I was thinking the same thing?!

katehannahohara's picture

why is this recipe for 'the keen cook'? its more like a kiddies cookbook recipe!

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