Have you noticed that pink and red heart-shaped boxes have taken over your grocery 
store, pharmacy, or even gas station??? Well it’s that holiday that makes us reach out for treats and tell our loved ones they are loved … Valentine’s Day! In this post, we wanted to give you some tools to get you through while avoiding the digestive distress that comes with sugary treats!

During this month of love we often focus on loving all the other wonderful people in our life. However, loving ourselves is just as important and imperative to our health! It is super important that you take time for yourself and this impacts both your mental and digestive health. Take some “me time” every day, even if you just start with 5 minutes – you could read a book, take a bath, go for a walk… whatever feels like well spent time on yourself. This might also include treating yourself with some delicious food 😉

I’ll be the first to admit that chocolate cake isn’t often what the dietitian in me orders; however as a food lover, I too indulge in a delicious treat every now and again. My almost-daily ritual is having a square of salted dark chocolate after dinner. It gives me the little choco-bite I need to treat myself after a long, hard day, and it doesn’t cause me any digestive distress! Remember, the issue with treats is size – small portions and you should be just fine. So in the spirit of this chocolate-dipped holiday, here is a scrumptious coconut chocolate cupcake recipe. I know how hard it is to find delicious desserts that don’t cause digestive distress, so this recipe is gluten-free and low FODMAP for my fellow tummy troubled friends.

 

Low FODMAP Recipe: Toasted Coconut and Chocolate Delight

Makes: 12 servings

Time: 10 minutes prep, 25 minutes cook

 

INGREDIENTS

1 1/2 cups gluten free all purpose flour

1/2 cup cocoa

1/2 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon baking powder

3 tablespoon maple syrup

1 teaspoon pure vanilla extract

1 egg

1 cup coconut water

5 tablespoons coconut oil

1 bar of dark chocolate (dairy free, gluten free)

½ cup shredded coconut

 

INSTRUCTIONS

Preheat oven to 350°F.

Sift together the flour, cocoa, salt, baking soda, and baking powder into a large bowl. Add sugar to the sifted ingredients and stir until mixed well.

Combine the wet ingredients (eggs, coconut water, vanilla and maple syrup) in a separate bowl. NOTE: Ensure all the wet ingredients are at room temperature before combining.

Slowly add the wet ingredients into the dry mixture. Mix the wet ingredients thoroughly to coat the dry mixture.

Melt coconut oil in the microwave until it is all in liquid form. Add to the batter and mix.

Grease muffin tins or use paper liners and pour batter evenly amongst them.

Cook the cupcakes for approximately 20 to 24 minutes until a toothpick inserted in the middle of a cupcake comes out clean.

Remove from the oven and let cool.

Spread shredded coconut across a baking sheet and toast under the broiler for 2 to 3 minutes until lightly browned, being careful not to burn.

Melt dark chocolate in a double boiler or in the microwave and spread melted chocolate over the tops of the cupcakes.

Sprinkle the melted chocolate with toasted coconut.

 

 

Much love & good eating,

Stephanie