Low FODMAP Peppermint Cocoa Snack Toasts
These little toasts are a festive, chocolatey treat that feel genuinely indulgent — and they come together in under 30 minutes for a crowd of four. The cocoa spread is built from butter, cocoa powder, and a touch of maple syrup, each kept at portions that sit comfortably within low FODMAP thresholds, so you can enjoy every bite without second-guessing the ingredients. Gluten-free bread rounds get brushed with coconut oil and baked until crisp and golden, giving you a sturdy, snappable base that holds up beautifully under the toppings. A peppermint glaze — just powdered sugar, water, and peppermint extract — gets drizzled over the cocoa layer in thin, elegant lines that look like they came from a fancy holiday bakery. Optional chopped dark chocolate and a pinch of crushed candy cane take the whole thing over the top if you're feeling festive. They're easy enough for a weeknight snack but pretty enough to set out at a holiday gathering without anyone suspecting they were made with a sensitive gut in mind.
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Learn more →Ingredients
4 servings
For the toasts
- 8 slices gluten free bread, cut into rounds with a 2 ½-inch cookie cutter (or left as squares)
- 1 tbsp coconut oil, melted
For the cocoa spread
- 2 tbsp unsalted butter
- 4 tsp cocoa powder
- 4 tsp maple syrup
- ⅛ tsp fine salt
For the peppermint drizzle
- ¼ cup powdered sugar
- 1 ½ tsp water
- ¼ tsp peppermint extract
For serving
- 1 tbsp dark chocolate chips (>70% cacao), roughly chopped (optional)
- 1 tsp crushed candy cane, for garnish (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the bread rounds in a single layer on a baking sheet. Brush the tops lightly with the melted coconut oil.
- 2
Bake for 7–9 minutes, until the rounds are crisp and golden at the edges. Transfer to a wire rack and let cool for 5 minutes — they will firm up further as they cool.
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