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150g/5oz lactose/dairy free butter, chopped, plus extra for greasing

100g/3½oz Rice Krispies, or other puffed rice cereal

150g/6oz lactose/dairy free chocolate


Grease a 20cm/8in square, deep-sided tin with lactose/dairy free butter.

Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).

Add the lactose/dairy free butter and chocolate to the bowl and stir until melted, smooth and well combined.

The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.

Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.

Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.

Chill the chocolate crispy cake in the fridge until set, preferably overnight.

Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Chocolate crispy cakes
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