Gluten, Dairy and Egg Free Chocolate & Raspberry Pots

Serves 4



  1. Grease a silicon mould, I used one for small individual tray bakes but you could use a large ice cube tray
  2. Melt 100g of the dairy free chocolate in the microwave or over a pan of hot water
  3. Place a small amount of the chocolate at the base of each mould and use the back of a spoon to spread up round the sides of the mould, keep it thin but not too thin so it won’t break
  4. Place in the fridge for 30 minutes to set
  5. Make the filling by placing the dairy free cream and sugar into a small saucepan
  6. Bring to the boil and then remove from the heat
  7. Stir in the dairy free spread and remaining 100g of dairy free chocolate
  8. Set aside to cool to room temperature
  9. Remove the chocolate cups from the moulds
  10. Crush a few raspberries and place at the bottom of the chocolate cups
  11. Pour the ganache into the cups and top with a couple of raspberries
  12. Place in the fridge for 30 minutes to set