Low FODMAP No-Bake Chocolate Tart (vegan, Gluten Free)
Low FODMAP no-bake chocolate tart, also vegan and gluten-free. Oats crust filled with chocolate ganache. Easy, healthy, ready in 15 minutes!
Servings: 12 slices
Ingredients
Crust
- 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
Topping
- 1.41 oz | 40g (20) raspberries or strawberries
Instructions
- 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.
Notes
- 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.