Chocolate Crunch
Chocolate Crunch

Chocolate Crunch

Posted On: 16th March 2016
Recipe By: Jeanette Wheatley

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Chocolate crunch (or concrete, or brick, whatever you knew it as) was always a favourite of mine in school, it was always best when it was just warm out of the oven. I just had to make it gluten free so I could enjoy it again at home, it only used for ingredients and is also super easy to make dairy free (and even vegan).

This recipe is...

VeganVegan
Low FatLow Fat
FODMAP FriendlyFODMAP Friendly

Ingredients

200g granulated sugar
150g sunflower spread
200g gluten free plain flour
50g cocoa powder

Preparation Time: 5 Mins
Cooking Time: 25 Mins
This recipe makes 12 pieces

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Cream together the sugar and sunflower spread.

2. Sieve in the flour and cocoa powder and beat well until you get a dough type consistency, you may want to use your hands to pull it all together.

3. Grease a rectangle baking tray and push the mixture into the tin until all evenly covered, the top doesn't need to be flat, a few bumps works well.

4. Bake in an oven preheated to gas mark 6 for 25-30 minutes until the top is firm.

5. Remove from the oven and allow to cool slightly, sprinkle over some granulated sugar and then cut into 12 squares while still in the tin and use a fish slice to help remove it from the tin. Place the pieces on a cooling rack and allow to go fully cold.

If dairy free is not needed you can use regular margarine instead of sunflower

Nutritional info per piece

CaloriesCarbsFibreFatSugarProtein
20833g1g9g18g2g
Calories208
Carbs33g
Fibre1g
Fat9g
Sugar18g
Protein2g

Your Comments

I'm assuming this recipe would work ok with butter instead of spread if diary isn't being avoided?

Gem - 17th March 2016
Alison @ Coeliac Sanctuary replied to this comment on 18th March 2016

Yes that would work, we have stated this in the info box at the bottom of the recipe :)

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