It’s been a WEIRD 2020 and I think most everyone can agree to putting 2020 behind us and starting fresh in 2021. Before the year is officially retired, we can hopefully celebrate some holiday joy these last few winter months. I’m all about making homemade treats for some MUCH needed holiday cheer. Let’s be honest, what is better than dark chocolate? I’ll tell you what – FODMAP safe chocolate from The Good Chocolate! I was super excited when The Good Chocolate reached out asking if I’d be up for trying. Ask a pregnant girl who LOVES dark chocolate if she wants to try an assortment of flavors…my answer is YES!
What stands out to me about The Good Chocolate is it is zero sugar, KETO, low net carb,
A super easy recipe to make during the holiday season to share with your loved ones!
- 12 oz the good chocolate dark chocolate, loosely chopped
- 1/2 cup combination of chopped seeds and nuts (pepitas, sunflower seeds, almonds, pecans, or walnuts)
- 2 tbsp dry fruit (gogi berries or cranberries)
- Sprinkle of Himalayan sea salt (optional)
- Preheat the oven to 350 degrees F, on a parchment-lined baking sheet toast the seeds/nuts for 10 minutes.
- While the nut/seed mixture cools, melt the dark chocolate in a microwave-safe bowl either by microwave or double boiler on the stovetop. (I have a “melt chocolate” on my microwave that I used) until chocolate is melted and smooth.
- On a parchment-lined baking sheet, spread melted chocolate to about 1/4 thickness.
- Add toasted nuts and dried fruit to the top of the chocolate with a sprinkle of optional salt if wanted.
- Let chocolate set for at least 2 hours on the kitchen counter (good luck letting it cool without eating)!
Keywords: FODMAP safe dessert, low FODMAP dessert, FODMAP chocolate recipes