Chocolate crunch & raspberry pots

Chocolate crunch & raspberry pots

By CJ Jackson
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Prep: 5 mins Cook: 10 mins

A challenge

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

  • Easily halved
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal297
  • fat11g
  • saturates6g
  • carbs43g
  • sugars33g
  • fibre6g
  • protein5g
  • salt0.08g
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Ingredients

  • 250g punnet raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A 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

    Orange

    or-ange

    One 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

    Chocolate

    chok-o-let

    Chocolate 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

  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 Tip

    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.

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Comments, questions and tips

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marionita
17th Aug, 2011
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
4th Jul, 2011
I was thinking the same thing?!
katehannahohara
27th Jun, 2010
why is this recipe for 'the keen cook'? its more like a kiddies cookbook recipe!
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mammoth
12th Aug, 2015
Forget about this for a desert. Indulge yourself by making this as a luxurious, delicious breakfast! Add to non-dairy yoghurt or have with a lug of non-dairy milk.