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Simple Gluten Free Raspberry and Dark Chocolate Crisp
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Simple Gluten Free Raspberry and Dark Chocolate Crisp

A naturally sweet dish flavoured with juicy raspberries and bitter sweet chocolate chips all topped with a crispy gluten free topping.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Author: Emma


  • 150 grams raspberries fresh or frozen 1 cup
  • 50 grams dark bitter sweet chocolate chips 1/4 cup
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 25 grams gluten free rolled oats 1/4 cup
  • 15 grams ground almonds 1/8 cup
  • 35 grams mixed chopped nuts 1/4 cup
  • 20 grams light brown sugar 1/8 cup
  • Pinch of salt
  • 30 millilitres melted coconut oil 1/8 cup


  • Preheat your oven to 190C / 375F / Gas mark 5.
  • Measure out your raspberries and chocolate chips then place them in a small bowl, sprinkle over the granulated sugar and vanilla extract. Give it all a little stir then place to one side.
  • In another small bowl mix your oats, ground almonds, mixed chopped nuts, light brown sugar and your pinch of salt until they are well combined.
  • Melt your coconut oil until it is a liquid and pour it over the oat mix and stir until everything is lightly coated in the coconut oil.
  • Grab your baking dish or dishes. If you are using 4 individual dishes equally distribute the raspberry and chocolate mix between them or layer the bottom of your one dish with the fruit and chocolate mix.
  • Sprinkle the toping mix all over the fruit and chocolate and pop it in the oven for 20 minutes or until the top has a nice crispy golden colour to it.
  • Best eaten on the day of making but covered and kept in the fridge this dessert will keep for 4 days.