Low-FODMAP Chocolate Bark with Pecans and Cranberries; Gluten-free, Vegan

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An easy to make recipe for low-FODMAP Chocolate Bark.  This recipe can be modified with my low-FODMAP White Chocolate, or with other low-FODMAP stir- ins (think: almond slivers, min-marshmallows, pretzels, peanuts, cookie pieces, rice cereal).

This low-FODMAP Chocolate Bark will go fast on any dessert table!  Plus it is vegan and gluten-free.

You may want to try my low-FODMAP Crunchy Salted Caramel/Toffee Bark.  Or check out over 300 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Bark Recipe; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 16

Prep time: 15 min

Chill time: 45 min

Total time: 60 min


  • 16 ounces semisweet chocolate
  • 1 cup (13o g) dried cranberries
  • 1 cup toasted, unsalted chopped pecans
    • Toast these at 350F for about 5 minutes; the taste is far better this way 🙂
  • 1 cup toasted pumpkin/sunflower seeds (or combination)


  • Line a baking sheet with parchment paper
  • Melt chocolate in double boiler on stovetop, stirring often
  • In a medium bowl, combine cranberries, toasted pecans, and 1/2 cup of the toasted seeds
  • Stir the nut/berries into the melted chocolate
  • Pour chocolate over the baking sheet and spread evenly
  • Sprinkle with the half cup of remaining seeds
  • Refrigerate until set (about 45 min)
  • Break or chop into pieces and store in airtight container in refrigerator

  • It is sooooo good!

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