This healthy low-FODMAP dessert is a satisfying way to end a meal that won’t leave anyone feeling bloated, gassy, or out of sorts. Think of it as a cross between a crisp and a crumble with a hint of cocoa in each bite.
Pan handling
It’s possible to use square baking pans that are made of food-grade silicone, which are non-stick and don’t require greasing or lining with parchment paper.
This recipe was originally published in the November 2025 issue of alive magazine.
Cocoa Strawberry Crumble Bars
Ingredients
- 3 cups (750 mL) frozen whole strawberries
- Juice of 1/2 lemon
- 1 Tbsp (15 mL) minced gingerroot
- 1 tsp (5 mL) cinnamon, divided
- 1/4 tsp (1 mL) salt, divided
- 1/3 cup (80 mL) maple syrup
- 2 Tbsp (30 mL) cornstarch
- 1 1/2 cups (375 mL) gluten-free rolled oats
- 3/4 cup (180 mL) brown rice flour or gluten-free oat flour
- 1/2 cup (125 mL) sliced walnuts or pecans
- 1/4 cup (60 mL) brown sugar
- 1/3 cup (80 mL) cocoa powder
- 1/2 tsp (2 mL) baking soda
- 3/4 cup (180 mL) melted coconut oil or avocado oil
Directions
01
In saucepan, combine strawberries, lemon juice, ginger, 1/2 tsp (2 mL) cinnamon, and 1/8 tsp (0.5 mL) salt; simmer on medium heat for 5 minutes, stirring occasionally. Gently mash strawberry mixture into a pulpy purée. Add maple syrup and cornstarch, bring to slight boil, and cook for 2 minutes, until sauce thickens; set aside for 10 minutes.
02
Heat oven to 350 F (180 C). Grease 8 x 8 inch (20 x 20 cm) baking pan or line with parchment paper.
03
In large bowl, combine oats, flour, nuts, brown sugar, cocoa powder, baking soda, remaining 1/2 tsp (2 mL) cinnamon and remaining 1/8 tsp (0.5 mL) salt. Stir in oil until everything is moist. Reserve a bit less than half of crust mixture and pat down remaining crust mixture into prepared baking pan. Spread fruit mixture over crust and spread remainder of crust mixture evenly overtop strawberry mixture.
04
Bake in preheated oven for 35 minutes, or until top is golden brown. Let cool in pan for several minutes before slicing.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
