This Chocolate Crunch and Raspberry Pots recipe is the perfect dessert for anyone looking for an ideal allergy free dessert! This dessert is free of nuts, dairy, gluten, and eggs, filled with fresh raspberries and a creamy filling.
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.
COMPATIBLE WITH
Chocolate crunch & raspberry pots
Cuisine: BreakfastDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
297
kcalIngredients
200g raspberry
100g pack dairy, gluten and wheat-free, chocolate
2 tbsp soya milk
zest and juice from 1 orange
50g caster sugar
1 tbsp Cointreau
6 tbsp gluten, wheat and nut-free muesli
Directions
- Melt the chocolate and stir into the soya milk, then set aside.
- Now let’s make the caramel. 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 raspberries for 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each.
- Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.
