Low FODMAP chia pies
Chia pies have been flooding social media, with vibrant, almost unreal colours—many AI-generated and, unfortunately, often disappointing in real life. After testing multiple recipes (and facing my fair share of flops), I finally cracked the code. This gut-friendly, low FODMAP chia pie delivers on both taste and texture—no weird gels or soupy messes here!
Fair warning: getting it out of the spring-form pan (even with a removable base) can be a bit tricky… but trust me, it’s worth it. A little patience, and you’ll be rewarded with a delicious, creamy, and visually stunning pie that lives up to the hype—minus the IBS triggers. Choose your topping - raspberry, mango, passionfruit. And don’t forget the fresh mint for some photographic flair!
INGREDIENTS
FOR THE BASE:
170g gluten free low fodmap biscuits, blitzed
50g butter, melted
FOR THE FILLING:
1.5 cups coconut milk
40g (1/4 cup) white or black chia seeds (I used white)
1 tbsp maple syrup
FOR THE TOPPING
46g fresh or frozen raspberries, pureed or
45g mango, pureed and pulp of 2 passionfruit
METHOD
Blitz biscuits in a food processor to a fine crumb. Stir through melted butter. Press into base of spring-form pan (or removeable base). Refrigerate while preparing the pudding layer. I used a small spring-form pan, 12 cm in diameter.
For the filling, combine the coconut milk, maple syrup and chia seeds and let sit for 10-15 minutes, stirring occasionally, until the chia seeds swell. Once thickened, pour it over the chilled crust, smooth the top and let set overnight.
Before serving, release the pie from the spring-form pan onto a plate. Gently spoon on topping. Choose from a low FODMAP serving size of pureed mango (45g is the recommended low FODMAP serving size) and the pulp of 2 passionfruit (46g is the recommended low FODMAP serving size) or 50g pureed raspberries (1/3 cup is the recommended low FODMAP serving size).
Add some fresh mint leaves or edible flowers for decoration. Serves 2-4.