There is something about chocolate that I find almost irresistible. I don’t know if the sweetness or the slightly bitter taste but it really hits all the right buttons for me. Dark chocolate is also high in antioxidants which means it’s super healthy too! Just make sure you choose 70% plus cocoa solids and not a big bar of sugar-packed Hershey’s. This dessert also contains raspberries – another nutritional powerhouse. Taking less than 25 minutes to make, this dessert is an ideal spur-of-the moment treat. If you are serving this to children, make sure you leave out the alcohol.
- 9 ounces fresh raspberries
- 2 tablespoons Cointreau (or Grand Marnier)
- The zest and juice from one small orange
- 3 ounces dark chocolate, 70%+ cocoa solids
- 3 tablespoons soya milk
- 2 ounces caster sugar – use stevia powder is preferred
- 6 tablespoons of your favourite gluten-free breakfast muesli or just use some chipped roasted nuts and dried fruit
Divide the raspberries between four glasses or pots. Sprinkle ½ tablespoon 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 tablespoons of water. Over a gentle heat, cook without stirring for about seven minutes 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 information per serving:
- 297 calories
- Protein 5 grams
- Fat 11 grams
- Carbohydrate 43 grams
- Fiber 6 grams
More Gluten-Free Recipes
I’ve shared recipes for meals, dinner, kids and more dessert recipes. All the recipes are in this page to make it easier for you to find the best recipe for your day. Recipes here.