Gluten, Dairy And Egg Free Chocolate & Raspberry Pots

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• Step 1

  Grease a silicon mould, I used one for small individual tray bakes but you could use a large ice cube tray

• Step 2

  Melt 100g of the dairy free chocolate in the microwave or over a pan of hot water

• Step 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

• Step 4

  Place in the fridge for 30 minutes to set

• Step 5

  Make the filling by placing the dairy free cream and sugar into a small saucepan

• Step 6

  Bring to the boil and then remove from the heat

• Step 7

  Stir in the dairy free spread and remaining 100g of dairy free chocolate

• Step 8

  Set aside to cool to room temperature

• Step 9

  Remove the chocolate cups from the moulds

• Step 10

  Crush a few raspberries and place at the bottom of the chocolate cups

• Step 11

  Pour the ganache into the cups and top with a couple of raspberries

• Step 12

  Place in the fridge for 30 minutes to set

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