Desperate Healthwise

Fudgy Chocolate Tart (Low FODMAP & Gluten Free)

Benny Joy SmithComment

Prepare to weep with joy. I have discovered the most incredibly rich, decadent and smooth chocolate tart ever to have existed. It is one of the nicest, and most deceptively simple, desserts I have ever made, and that is saying something! The fact that it is also low FODMAP is an extraordinary coincidence that I am incredibly thankful for. And you will be too! 

This recipe was adapted from a recipe by Deliciously Organic, found on (check it out here) and is easily adaptable to suit your tastes and financial situation. You can use the original recipe for the crust or, to save time and money, use 150g of gluten free biscuits combined with 2 1/2 tablespoons of coconut oil or butter. I use chocolate chip cookies from Jon Jon Bakeries. You can find them at most New World supermarkets for around $3.85 a pack (which is the cheapest I have seen any gluten free biscuits ever!) and they are absolutely delicious! 

For the filling you can use 1 cup of pure maple syrup (if you can afford it) or use a cheats maple syrup as I do. Granted, it is not very healthy as it has a high sugar content, but as a treat I think it's fine. To make the cheat's maple syrup requires 3 ingredients; water, brown sugar (or raw sugar) and vanilla essence. You put 1/2 cup of water and 1 cup of sugar in a saucepan on medium heat and heat to a simmer or until the sugar is dissolved. Take the pan off the heat and add 1 tsp of vanilla essence. You can leave to cool or use it straight away, it doesn't matter too much. 

Fudgy Chocolate Tart (Low FODMAP & Gluten Free)

Makes 1 6 1/2 inch tart or 12-18 mini tartlets


1 1/2 cup almond meal                                OR                            150g gluten free biscuits

3 tbsp dark cocoa powder                                                               2 1/2 tbsp coconut oil

3 tbsp maple syrup

3 tbsp coconut oil

1/2 tsp salt



3/4 cup cocoa powder

1 cup maple syrup (pure or cheats (see above))

2 - 2 1/2 tbsp coconut oil (depending on how runny you like the filling)

1/2 tsp salt


  1. Put all of the crust ingredients into a food processor. Process until all ingredients are blended. Press crust mixture into the bottom and sides of the tart pan.
  2. Clean food processor bowl and blade.
  3. Place all filling ingredients into the food processor and process until blended and smooth.
  4. Spoon mixture into tart pan and spread until evenly distributed.
  5. Place tart in the fridge until set (at least 2 hours but best overnight).