Cooking for the Sensitive Gut

Chocolate, raspberry and almond pots

This delicious, quick to make, nutritious pudding is suitable for a lactose free diet and will be popular with children. It is made using the chocolate flavoured Oatdrink  called Chocoloat. Oat drink is made using oats by a compnay caled Provitamil. You can use lactose free milk, almond or rice milk instead if you prefer.

I have buried some raspberries in the centre of this baked custardy pudding but you could add banana or blueberries. The pink flakes scattered on the top are freeze dried raspberries. Brown and pink look so pretty together and make the whole dish look appetising.

Just a note about which milk to use. If you know you are lactose intolerant you need to stick to drinking lactose free milk – although most people who are lactose intolerant can tolerate a small glass. If you wish to use plant milk some contain FODMAPs which may trigger symptoms.

The following are low in FODMAPs but check their calcium intake matches that of milk i.e. ≥120mg/100ml. Calcium is a very important for bone health.

  • Almond milk
  • Coconut UHT milk
  • Soy milk made from ‘hulled’ soy beans
  • Hemp Milk  
  • Coconut UHT milk  (small glass)
  • Soy milk made from hulled soy beans or soya protein (small glass)

Serves 4


  • 100 g raspberries or blueberries
  • 4 tsp good quality cocoa powder
  • 25 g cornflour
  • 400 ml Chocoloat* or milk of your choice
  • 50 g ground almonds
  • 1 egg, beaten
  • 2 tsp maple syrup or light brown sugar
  • 2 tbsp almond flakes, toasted
  • To decorate
  • Dried raspberries and a drizzle of dark chocolate (optional)


Preheat the oven to 180°C / Gas mark 4. Place a  deep roasting tin containing 5cm / 2 in of warm water in the oven. This is your bain marie.

Place the berries or fruit at the bottom of each ramekin. Place the cocoa powder and the cornflour into a bowl and gradually add enough milk to make a smooth paste. Add the ground almonds and the remaining milk and stir in the beaten egg and maple syrup or sugar.

Place the ramekins in the bain marie and cook the chocolate and almond pots in the oven for approximately 20 – 25 minutes or until set. Serve warm, topped with the toasted almonds and drizzled chocolate dried raspberry flakes.

Chocoloat*is made by Provitamil and is a lightly flavoured chocolate oat milk. 4 tsp of cocoa powder (use a good one like Green and Black) per 400ml fluid is still be enough for a nice chocolatety pudding. Taste the liquid before you add the egg and adjust cocoa powder and sweetness accordingly.


If you would like more information about how to manage your sensitive gut follow this link to The IBS Network

IBSLogowithstrap March 2011

This entry was written by Joan Ransley and published on January 8, 2016 at 11:04 pm. It’s filed under Dinner, Pudding, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Chocolate, raspberry and almond pots

  1. Might try this next week. Might go with cranberries and orange. I will use almond milk and sprinkle with cocoa nibs. Not clear whether chocoloat is a product made by Oatdrink and whether if you use it you need to reduce the amount of cocoa powder you add. xx

    Sent from my iPad


  2. Good question. Chocoloat is made from oats and mildly flavoured with chocolate. Not chocolatey enough for me! Almond milk would be a great substitute. I think 4 tsp of cocoa powder (use a good one like Green and Black) per 400ml fluid would still be enough. Taste the liquid before you add the egg and adjust accordingly. Hope this is not too much of a lecture. Good luck.

  3. M E Cheshier on said:

    What a great recipe! Thank you for sharing

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