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
- Easily halved
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Vegetarian
- Vegan
Nutrition: per serving
- kcal297
- fat11g
- saturates6g
- carbs43g
- sugars33g
- fibre6g
- protein5g
- salt0.08g
Ingredients
- 250g punnet raspberry
Raspberry
ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 2 tbsp Cointreau (or Grand Marnier)
- zest and juice from 1 small orange
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g pack dairy, gluten and wheat-free, ‘Free From' chocolate (we used Kinnerton Luxury Dark Chocolate Bar)
Chocolate
chok-o-letChocolate as we know it in pressed…
- 3 tbsp soya milk
- 50g caster sugar
- 6 tbsp gluten, wheat and nut-free muesli muesli (we used The Food Doctor Cereal, nut-free)
Method
Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
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.
Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.
Comments, questions and tips