Low FODMAP Vegan Chocolate Bark

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.5

(29)

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Ingredients

8 servings

12 oz vegan chocolate chips or chopped vegan dark chocolate (70% cacao or higher)
1 tsp coconut oil

For the topping

¼ cup roasted salted almonds, roughly chopped
Ingredient note
A serving of up to about 1 1/3 tablespoons of salted almonds is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid salted almonds, please tap it and change its rating to Red.
2 tbsp roasted pumpkin seeds (pepitas)
2 tbsp dried cranberries
Ingredient note
Dried cranberries only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.
¼ tsp flaky sea salt

Instructions

1
Line a rimmed baking sheet with parchment paper and set aside. Bring about 1 inch of water to a gentle simmer in a small saucepan over medium-low heat.
2
Combine the vegan chocolate chips and coconut oil in a heatproof bowl. Set the bowl over the simmering saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.

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