Chocolate Crunchies

2 cups gluten-free cornflakes
50g dairy-free margarine
25g granulated sugar
25g cocoa powder
1 tablespoon golden syrup
12 small paper bun cases

What to do
Fill a 12-hole baking tray with 12 paper cases.

Put the gluten-free cornflakes into a large bowl.

Melt the dairy-free margarine, golden syrup and sugar into a large non-stick pan.

Heat very gently, stirring all the time with a wooden spoon, until melted.  Remove from the heat.

Add the cocoa powder and mix again.

Cool for 5 minutes then pour the chocolate mixture over the bowl of gluten-free cornflakes.  Stir until all the cornflakes are covered with chocolate.

Divide equally between the 12 bun cases.
Leave to cool and set.