Serves: 6 ·1 litre carton Oatly Chocolate ·50g cornflour ·50g plain chocolate, roughly chopped ·18 sponge fingers ·90ml medium strong coffee ·250g carton raspberries (you can also use drained, bottled/canned or frozen raspberries once defrosted) To decorate: 50g plain chocolate, grated
1. Pour a few tablespoons of Oatly Chocolate into a pan, add the cornflour and blend together. Add the rest of the Oatly then place over the heat and bring to a simmer stirring all the time. When smooth and thickened, remove from the heat, add the chocolate and allow it to melt, stir until combined. Set aside to cool. 2. To assemble, divide the raspberries between 6 sundae glasses or bowls. 3. Spoon over some of the chocolate custard to cover the fruit. Take the sponge fingers and quickly dip in the coffee, then arrange over the custard, you may need to break some in half to fit the glasses. Spoon over the remaining custard, chill to set. 4. Scatter over grated chocolate just before serving. Preparation time: 20 minutes including cooling time approx 30 minutes Chilling time: 4 hours Tip: You can ring the changes by using drained, canned or bottled cherries instead of raspberries. Nutritional analysis per serving: 313kcals 4.5g protein 8g fat (of which 3g saturated fat) 57g carbohydrate (of which 36g sugar) Trace salt