Low FODMAP Gooey Chocolate Raspberry Desserts

Ingredients

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SERVES 12 mini desserts (1 per serve)

Gooey Chocolate Raspberry Dessert

250   dark chocolate*
90   dairy free spread (olive oil spread or butter)*
140   white sugar
4   large egg
70   gluten free all purpose flour*
0.5   chia seeds (or 1/2 tsp xanthan or guar gum)
2   boiling water
70   raspberries (fresh or frozen)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • standard muffin tray (12 portion)
  • cupcake liners

Gooey Chocolate Raspberry Desserts

PREP IN 20 MIN COOKS IN 15 MIN SERVES 12 mini desserts (1 per serve)
BY ALANA SCOTT REVIEWED BY Hannah Hunter (RD)
FEATURED IN Baking, Dessert

These gooey chocolate raspberry desserts make the perfect low FODMAP Easter treat! I love how the tang of the raspberries combines with the rich dark chocolate. Just remember that these cupcakes are a high sugar treat food, and you should limit yourself to one cupcake per serve.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 280
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 27g
Sugars 17.2g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37mg
Calories 280
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 27g
Sugars 17.2g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37mg
Calories 280
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 27g
Sugars 17.2g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37mg
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  1. Preheat the oven to 200ºC (400ºF) bake function. Line a muffin tray with 12 cupcake liners.
  2. Break up the dark chocolate and place the pieces in a microwave proof bowl. Place in the microwave and heat on high for 15 seconds. Stir and then continue heating for 10 second increments (stirring each time) until the chocolate is melted. Alternatively melt the chocolate using a double boiler on the stove top.
  3. Bring the dairy free spread (olive oil spread or butter) to room temperature (I heated mine for 5 to 10 seconds in the microwave). It should be soft but not melted. Place in a large bowl with the sugar and whisk until it is well combined, light and fluffy (I did this using a cake mixer on medium high speed for about 2 minutes). Then mix the eggs in, one at a time, until well combined.
  4. Next beat in the gluten free all purpose flour and pinch of salt until smooth. Soften the chia seeds in boiling water. Add the melted chocolate and chia seeds (or add your xanthan or guar gum) to the bowl. Fold through until just combined.
  5. Spoon half the mixture into the cupcake holders. Place 1 to 2 raspberries into the centre of each dessert. Then cover with the remaining mixture. Sprinkle with crushed raspberries.
  6. Place in the oven and bake for 10 to 11 minutes. Remove as the sides start to crack and the top has just started to set (only the areas around the crushed raspberry should still be shiny). Allow to cool for 10 minutes in the muffin tray or on a wire rack before serving.
  7. Remember to limit yourself to 1 mini dessert per serve. These are best served warm - you can reheat them in the microwave for a few seconds before serving. Enjoy!

Buying Tips

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.