Looking for a quick snack to pack for a gluten-free picnic or a healthy breakfast? Today I’ve got a recipe for a gluten-free, vegan fudge bar that uses dark chocolate and tahini to create a creamy, chocolately taste and texture. Not only are these vegan fudge bars gluten-free but they’re also low FODMAP friendly (see notes below on how to adapt).
This recipe is courtesy of Amy Lanza/The Great British Porridge Co (not an advertisement: just love their porridge and thought this was a great recipe to share.)
Are these fudge bars gluten and dairy free?
Yep these fudge bars are completely gluten and dairy free. They’re vegan so they’re also egg free and animal products free too. They use dark chocolate and tahini to create the creaminess of non-vegan fudge bars. Great British Porridge Co oats are gluten-free and vegan or you can use whatever oats you have to hand.
Are these vegan fudge bars low FODMAP friendly?
I know not everyone who reads my blog is on the low FODMAP diet but some of you are.
This recipe makes ten fudge bars so the quantities are low FODMAP friendly as long as you only have one or two.
I’ve explained the quantities just in case. If you’re on the low FODMAP diet, I’d recommend just using regular oats for this recipe: one bar (one-tenth of the recipe) contains 30g of oats and 5g of oat flour. It’s thought up to 60g of oats/out flour is safe on the low FODMAP diet.
20g of tahini is considered low FODMAP and this recipe uses 9g per serving (90g in total). 30g of dark chocolate is considered low FODMAP and this recipe contains 12g per bar (120g in total). So as long as you stick to the quantities, these bars are well within the low FODMAP ranges.
Make the gluten free vegan double chocolate tahini fudge bars
Gluten free vegan double chocolate tahini fudge bars
Ingredients
- 300g The Great British Porridge Co Classic Chocolate Porridge (Regular porridge oats will work just as well, they just won't be so chocolately~)
- 50g oat flour
- A pinch of salt
- 75g coconut oil, melted
- 4 tbsp maple syrup
- 120g dark chocolate
- 90g tahini
- Optional: 1 tbsp cacao nibs
Instructions
Stir together the Classic Chocolate Porridge and oat flour in a bowl with a pinch of salt. Pour in the melted coconut oil and 2 tbsp maple syrup (saving 2 tbsp for later) and stir until sticky and combined.
Transfer 2/3 of this mixture to a parchment lined dish (10x20cm) and press down firmly to form an even base layer. Place in the freezer for 20 minutes to set.
Melt the chocolate and stir in the tahini and 2 tbsp maple syrup until silky smooth and creamy. Pour over the base layer.
Sprinkle over the remaining 1/3 oaty mixture and press down lightly. Sprinkle over the cacao nibs, if using. Place in the fridge for 60 minutes to firm up.
Remove from the fridge, allow to sit for 15 minutes and slice into bars. Sprinkle with more cacao nibs and tahini, if desired.
