Chocolate crunch & raspberry pots

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CJ Jackson

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Recipe by CJ Jackson

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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

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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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Difficulty and servings

Serves 4

Preperation 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

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