CHOCOLATE CRUNCH & RASPBERRY POTS
You'd never guess this was an allergy free dessert - no nuts, dairy, gluten or eggs. The perfect solution to those tricky menus
Provided by CJ Jackson
Categories Dessert, Supper, Treat
Time 15m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 297 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
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