Chocolate crunch & raspberry pots

• punnet raspberry250g g
• Cointreau↗2 tbsp tbsp

  (or Grand Marnier)

• small orange↗zest and juice from 1

  zest and juice from 1

• Free From chocolate100g g

  (we used Kinnerton Luxury Dark Chocolate Bar)

• soya milk↗3 tbsp tbsp
• caster sugar↗50g g
• gluten, wheat and nut-free muesli6 tbsp tbsp

  (we used The Food Doctor Cereal, nut-free)

Step-by-step instructions

1. 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. 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. 3

   Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.