Low FODMAP Chocolate Peanut Butter Snack Toasts
Crispy gluten-free toast topped with creamy peanut butter and a silky drizzle of dark chocolate — this snack is proof that eating for a sensitive gut doesn't mean giving up the good stuff. Every ingredient here has been kept well within tested portion thresholds, so you can reach for a second piece without second-guessing yourself. The chocolate sauce comes together in just a few minutes over a double boiler, blending dark chocolate, coconut oil, maple syrup, and a touch of cinnamon into something that tastes genuinely indulgent. A pinch of flaky sea salt ties everything together and makes the chocolate flavor pop in the best way. Roasted pumpkin seeds add a satisfying crunch if you want a little extra texture on top. This makes four servings, so it's easy to prep for the whole family or keep the extras close for an afternoon pick-me-up. Simple, fast, and genuinely delicious — this is the kind of snack that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 4 slices gluten free bread
- 3 tbsp natural peanut butter (smooth or crunchy)
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tbsp coconut oil
- 2 tbsp maple syrup, divided
- ¼ tsp ground cinnamon
- ⅛ tsp flaky sea salt
- 1 tbsp roasted pumpkin seeds (optional)
Instructions
- 1
Toast the bread slices in a toaster or toaster oven until golden and firm at the edges, about 2–3 minutes on a medium-high setting.
- 2
While the bread toasts, combine the chopped dark chocolate and coconut oil in a small heatproof bowl set over a saucepan of barely simmering water. Stir gently until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes, then remove from the heat.
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