Online Shop closed until further notice

Due to the Covid-19 (Coronavirus) outbreak in the UK we have taken the decision to temporally close our online shop effective immediately, 30th March 2020. Until now our shop has remained available, but the orders we have been receiving have been significantly lower than normal.

While we are just a small, home business between myself and my fiancé, we have decided to take this decision now in the hope that we can help to remove some of the unnecessary work put into the postal service here in the UK and around the world.

We hope to resume normal service as soon as possible when the situation begins to return to normal. We hope all our customers, both old and new remain safe in this worrying time.

Shop Price Increase
From 6th April 2020 prices in the shop will increase slightly, this is due to production costs and card processing fees increasing.
Chocolate Crunch
Chocolate Crunch

Chocolate Crunch

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

Back to Recipe list
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...

Low FatLow Fat
FODMAP FriendlyFODMAP Friendly


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...

Tree Nuts


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


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 :)

Great recipe made for family gathering as my brother in law is Coeliac

Halima - 9th May 2019

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!