Low FODMAP Mocha Crunch Pudding Cups

Total time2 hr 30 min

Prep time20 min

Cook time10 min

Rich, fudgy chocolate pudding spiked with espresso and layered over a crispy dark chocolate crunch — these cups are the kind of dessert that feels genuinely indulgent, not like a compromise. Each serving keeps ingredient portions carefully within low FODMAP thresholds, from the cocoa powder and maple syrup to the dark chocolate, so you can dig in without second-guessing every bite. Lactose-free milk stands in seamlessly for regular milk in the stovetop pudding base, and the result is silky, glossy, and deeply chocolatey. The mocha flavor comes from just a teaspoon of instant espresso powder, which amplifies the chocolate without tipping any FODMAP limits. A quick chocolate-coated crispy rice cereal layer sets up in the fridge while you make the pudding, giving you that satisfying textural contrast at the bottom of every cup. The whole thing comes together in under 20 minutes of active cooking, then chills for at least two hours — making it a great make-ahead option when you want a crowd-pleasing dessert ready to go. Four servings come out of this recipe, and they keep beautifully in the fridge until you're ready to serve.

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Ingredients

4 servings

For the crunch layer

½ cup crispy rice cereal (gluten free)
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2 oz dark chocolate (>70% cacao), finely chopped
1 tsp coconut oil

For the pudding

2 cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
3 tbsp cornstarch
2 tbsp maple syrup
2 tbsp granulated sugar
2 tsp cocoa powder
1 tsp instant espresso powder
1 pinch salt
1 tsp vanilla extract
1 oz dark chocolate (>70% cacao), finely chopped

Instructions

1
Make the crunch layer: combine the 2 oz chopped dark chocolate and coconut oil in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth, about 60 seconds total. Add the crispy rice cereal and stir until every piece is coated.
2
Divide the chocolate-cereal mixture evenly among 4 glasses or ramekins, pressing it into a thin, even layer on the bottom of each. Refrigerate while you make the pudding.

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