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A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Raspberries only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 1/4 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with coconut oil and line it with parchment paper, leaving an overhang on two sides to use as handles for lifting.
Combine the coconut oil and chopped dark chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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