This low FODMAP healthy snack recipe is filled with important nutrients such as protein, fiber, iron, magnesium, copper, manganese, and phosphorus. Dark chocolate is well known for its antioxidant function and contains polyphenols which may help in lowering bad cholesterol. While tahini helps in reducing inflammation and regulating blood pressure. People with IBS will surely enjoy this delicious snack while optimizing the heart health benefits of dark chocolate and tahini.
This low FODMAP healthy recipe is filled with important nutrients such as protein, fiber, iron, magnesium, copper, manganese, and phosphorus. Dark chocolate is well known for its antioxidant function and contains polyphenols which may help in lowering bad cholesterol. While tahini helps in reducing inflammation and regulating blood pressure. People with IBS will surely enjoy this delicious snack while optimizing the heart health benefits of dark chocolate and tahini.
Melt the dark chocolate and coconut oil in a large glass bowl using the microwave on 50% power for 30-second intervals.
Pour a thin layer of chocolate, using a spoon, into each silicone or paper-lined mold of the mini muffin pan. For at least five minutes, freeze.
In the meantime, mix the protein powder, tahini, and maple syrup. Stir until the dough forms. Using your hands, form the dough into little and uniform balls. The number of balls you make should match the number of servings you are creating.
Place a dough ball in the center of each mold after taking the muffin pan out of the freezer. Melted dark chocolate should be drizzled all over the dough and on top. To make the chocolate uniform, gently shake the muffin pan. Add sea salt (optional).
Refrigerate for 10 to 15 minutes or until set. Enjoy!
