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Low FODMAP Gooey Chocolate Raspberry Desserts

Low FODMAP Gooey Chocolate Raspberry Desserts
Dietitian
Reviewed

Ingredients

MAKE GLUTEN FREE

Makes 12 servings mini desserts (1 per serve)

Gooey Chocolate Raspberry Dessert

250   dark chocolate*
90   butter or dairy free spread*
0.66   white sugar
4   large egg
0.5   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

Low FODMAP Gooey Chocolate Raspberry Desserts

Last updated Jul 3rd, 2025

PREP IN 20 MIN
COOKS IN 15 MIN
SERVES 12
mini desserts (1 per serve)
BY Alana Scott
DIETITIAN 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.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

SERVES 12 mini desserts (1 per serve)

Gooey Chocolate Raspberry Dessert

250   dark chocolate*
90   butter or dairy free spread*
0.66   white sugar
4   large egg
0.5   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
SHOW NUTRITION

Nutrition per serve

  • NON-DAIRY FREE
    • |
  • DAIRY FREE
    • |
  • GLUTEN FREE
Calories 279
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 26.8g
Sugars 17g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37.1mg
Calories 279
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 26.8g
Sugars 17g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37.1mg
Calories 279
Fat 17g
Saturates 6.6g
Protein 4.7g
Carbs 26.8g
Sugars 17g
Fibre 2.7g
Salt 0.1g
Iron 3mg
Calcium 37.1mg
  • Method
    • |
  • FODMAP tips
    • |
  • Gluten Free tips
    • |
  • Dairy Free tips
  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 we 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

There are no gluten free tips for this recipe.

Dairy Free Tips

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

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Hannah Hunter (RD)

Hannah Hunter is a UK registered dietitian specialising in adult food allergy and intolerance. She has extensive experience in helping people with IBS and underwent FODMAP training at King’s College London in 2011. Along with fellow dietitian Janet Hopk... Read More

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