Low FODMAP Raspberry Chocolate Snack Toasts
Snack time just got a serious upgrade. These toasts layer warm, glossy dark chocolate over crispy gluten-free bread, then pile on fresh raspberries and a drizzle of maple syrup before finishing with a pinch of flaky sea salt — it's the kind of combination that feels indulgent but comes together in under ten minutes. The chocolate is melted gently over a double boiler with just a touch of coconut oil, giving it that smooth, ganache-like texture that spreads beautifully to the edges of every slice. What makes this snack genuinely exciting for anyone navigating a low-FODMAP lifestyle is how carefully the portions are dialed in. Dark chocolate at 70% cacao or higher, raspberries, and maple syrup are all on the approved list at the right amounts — and this recipe stays well within those thresholds per serving, so you can actually enjoy it without second-guessing every bite. No tricky swaps, no obscure specialty products beyond gluten-free bread, just real ingredients working together. The tartness of the raspberries cuts through the richness of the chocolate in the best possible way, and that final hit of sea salt ties everything together. Makes 4 toasts, so it's easy to share — or not.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 slices gluten free bread
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
- 1 cup fresh raspberries (about 24 berries)
Ingredient noteA serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 4 tsp maple syrup
- ⅛ tsp flaky sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Toast the bread slices in a toaster or toaster oven until golden and firm at the edges, about 2–3 minutes on a medium-high setting.
- 2
While the bread toasts, bring about 1 inch of water to a gentle simmer in a small saucepan. Set a heatproof bowl over the saucepan without letting it touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir continuously until the chocolate is fully melted and smooth, about 2–3 minutes. Remove from heat and stir in the vanilla extract, if using.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!