Low FODMAP no-bake chocolate tart that is also vegan and gluten-free! A simple oats and peanut butter crust, filled with rich chocolate ganache and topped with raspberries.
An easy and healthy dessert ready in 15 minutes!
Here at home I have a mini chocolate, peanut butter and berries lover! On her birthday, I used her favorite ingredients and made her this tart.
Even as a baby, she prefered savory to sweet (like her mother), so it couldn’t have too much sugar. And that’s how I came up with this Low FODMAP No-Bake Chocolate Tart topped with raspberries. I also tried with strawberries and it worked as well. Please see recipe notes for safe portions.
It looks fancy and complicated but it’s quite simple to make! All you really need is a food processor and a pan. No oven needed! This is actually one of the easiest desserts I’ve ever made!
It is also healthier than the usual tarts and budget-friendly because it has fewer ingredients.
For this Low FODMAP chocolate tart you’ll need…
- dark chocolate
- canned coconut milk. See here what to do with the rest of the can.
- rolled oats
- peanut butter
- maple syrup
- coconut oil
- raspberries (or strawberries)
And with these 7 ingredients, 15 minutes and 1 hour in the fridge, you’ll have a delicious tart ready to please everyone:
- celiacs (choose certified gluten-free products)
- lactose intolerants
- the ones who don’t eat refined sugars
- and of course, IBS patients who follow the low FODMAP diet
Chocolate lovers won’t want to miss this double chocolate mousse tart, another dessert for a special occasion! And raspberry lovers will love this cheesecake.
And if you liked this Low FODMAP no-bake chocolate tart (vegan, gluten-free), don’t forget to comment and rate it below.
Low FODMAP No-Bake Chocolate Tart (vegan, Gluten Free)
- 7 oz | 200g rolled oats
- 4.4 oz | 125g peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil
Chocolate ganache filling
- 5.29 oz | 150g dark chocolate
- 8.5 fl oz | 250ml canned coconut milk
- 1.41 oz | 40g (20) raspberries or strawberries
- Combine all ingredients for the crust and mix in a food processor.
- Place the mixture in a pie pan (ideally with a removable bottom) greased with coconut oil. Press very well with your fingers or the back of a tablespoon, until you get an uniform crust. Compact the dough well so it doesn't crumble and put it in the freezer until you finish the next step.
- In a pan, melt the chocolate cut into pieces with the coconut milk and stir until everything is well mixed.
- Let it cool down a bit and place it on top of the crust. Tap the pan a few times on the counter to remove any air bubbles from the chocolate ganache. Put it in the fridge for at least an hour – ideally 3.
- Before unmolding, pass a sharp knife along the edge.
- Top with raspberries or strawberries and store in the fridge.
- Rolled oats have a recommended dose of 1.83oz | 52g (fructans and GOS) and peanut butter, 1.76oz | 50g (fructose).
- Dark chocolate (less than 85%) up to 1.06oz |30g, (lactose and fructans).
- Canned coconut milk up to 2.12oz | 60g (sorbitol).
- As for raspberries, they have a safe dose of up to 2.05oz | 58g (fructose). If you use strawberries, they have a safe dose up to 2.29oz | 65g, doses above have a high fructose content.
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