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Cream together the sugar and sunflower spread.
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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.
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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.
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Bake in an oven preheated to gas mark 6/200c for 25-30 minutes until the top is firm.
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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.
Gluten Free Chocolate Crunch
Back to all recipes.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...
- Preparation Time: 5 Mins
- Cooking Time: 25 Mins
- This recipe makes 12 pieces
This recipe was featured in
Ingredients
200g granulated sugar
150g sunflower spread
200g gluten free plain flour
50g cocoa powder
Method
Nutritional Information (Per piece)
Cals
Calories
208
Carbs
33g
Fibre
1g
Fat
9g
Sugar
18g
Protein
2g
Your Comments
I've tried a few recipes where it doesn't harden once left to cool. Does this one harden like wheat chocolate concrete?
Thanks
JR26th November 2024
Alison @ Coeliac Sanctuary27th November 2024
Not quite as hard but close. I believe it is the flour type that stops it getting as firm.
Great recipe made for family gathering as my brother in law is Coeliac
Halima9th May 2019
I'm assuming this recipe would work ok with butter instead of spread if diary isn't being avoided?
Gem17th March 2016
Alison @ Coeliac Sanctuary18th March 2016
Yes that would work, we have stated this in the info box at the bottom of the recipe :)
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