Sugar-free low-fodmap peppermint chocolate bark

This is a great recipe if you're craving a rich dark chocolate treat and have SIBO or IBS. Stick to the serving size to keep the ingredients to within low-fodmap limits.

Makes a roughly 10 x 10 cm slab of chocolate

Serving size: approx 1/4 cup

INGREDIENTS

• 1 cup coconut oil or cacao butter

• 1 cup cocoa or cacao

• 1/4-1/2 tsp stevia liquid (Splenda brand)

• 1-2 drops pure peppermint oil (food grade) or 1/4-1/2 tsp peppermint extract

• 3 tbsp pecans or walnuts, roughly chopped

• 3 rose petals, chopped (optional)

METHOD

1. Gently melt cacao butter, butter or coconut oil in a pan.

   
   

2. Turn off heat and stir in cocoa (or cacao).

   
   

3. Add stevia liquid, starting with 1/4 tsp and adding a little more at a time to get your desired sweetness.

   
   

4. Add peppermint oil or extract, starting with the lowest amount listed in ingredients above and building up to your desired mintyness.

   
   

5. Line a small baking tin or glass dish with parchment paper.

   
   

6. Pour in the mixture. You will find it very runny but it will set.

   
   

7. Sprinkle over chopped nuts and rose petals.

   
   

8. Place in the freezer to set.

   
   

9. Store in the fridge or freezer.