Low FODMAP Dark Chocolate Almond Blueberry Coconut Granita
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Learn more →Ingredients
4 servings
For the granita base
- 2 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- ¼ tsp ground cinnamon
- 1 pinch fine sea salt
For serving
- ⅓ cup raw almonds, roughly chopped
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- 1.5 oz dark chocolate (70% cacao or higher), finely shaved or chopped
Instructions
- 1
Combine the blueberries, coconut milk, maple syrup, lemon juice, cinnamon, and salt in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Pour the blueberry mixture through a fine-mesh strainer set over a 9×13-inch baking dish, pressing with a spatula to extract as much liquid as possible. Discard the solids left in the strainer.
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