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)
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
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.