Most of us crave chocolate all the time, but when you suffer from Irritable Bowel Syndrome (IBS), there’s a lot that you have to remove from the snack list.
Yummy treats such as chocolate, candy, fries, sodas, beer and wine are among the most popular things that people have a real hard time letting go of.
And now that Valentine’s Day is around the corner, if you go to any store there is beautiful and delicious chocolate and candy displays everywhere and that just makes it so hard not to want to have some. So we bite our tongue, because we know that indulging in these sweets can do more harm than good with our situation.
But guess what? We found 3 different and super delicious chocolate recipes for you to try, designed for people who suffer from Irritable Bowel Syndrome (IBS).
Make them a few days before Valentine’s so you can also enjoy a very sweet Valentine’s Day, without feeling left out.
Make some for you and grab a pretty Valentine box or basket and surprise your Valentine as well!
Keep in mind that while these guilty pleasures are much healthier than the products sold at the store, go slow and eat in moderation. Some recipes might work better for some people than others, so proceed with caution and gauge how your body responds, just to be safe.
Enjoy!
1. Dairy Free Raspberry Chocolates
(Makes 12 chocolates)
• 100g coconut oil
• 5 tbs cocoa powder
• 2 tbs maple syrup
• 2 tsp vanilla extract
• 100g raspberries
Instructions:
Measure out the coconut oil and drop into a heat-proof jug or bowl. Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
Add the cocoa powder, maple syrup and vanilla essence to the coconut oil. Quickly stir until fully combined and smooth.
Drop a teaspoon of the chocolate mixture into each section of a silicone mould or ice cube tray. Place one or two raspberries on top of each dollop of chocolate, then top with another spoonful of chocolate to cover the raspberries.
Place the chocolates into the freezer for 10-15 minutes until set. If you’re short on freezer space, you can set them in the fridge instead, though they may take a little longer to completely set.
Pop the chocolates out of the mould and serve immediately, or store in the fridge until ready to serve.
Recipe and Photo Credit: www.eatsamazing.co.uk
2. Fudgy One-Bowl Brownies
(Serves 12 to 16)
• 250 grams (1 1/4 cups) granulated sugar
• 140 g (10 tbsp) unsalted butter
• 65 g (2/3 cup) Dutch process or “dark” cocoa powder
• 1 tsp instant espresso powder (optional)
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 2 cold large eggs
• 65 g (1/4 cup plus 2 1/2 tbsp) gluten free flour blend with no gums, such as King Arthur Multi Purpose
• 125 to 140g (2/3 to 3/4 cup) dark chocolate chips/chunks (optional)
Instructions:
Preheat oven to 350F. Line 8 x 8-inch baking pan (I used a light-colored metal pan) with nonstick foil or parchment paper, leaving an overhang on 2 opposite sides.
In a large, microwave-safe bowl, combine the sugar, butter, cocoa, espresso powder if using, and salt. Microwave in 20 to 30-second bursts, stirring each time, until butter is melted. Stir until combined (mixture will be very grainy). Stir in the vanilla.
Add the eggs one at a time, stirring until combined after each one. Stir until the batter is thick and shiny. Add the flour and stir until thoroughly combined and no white streaks remain. Stir in chips if using. Spread evenly in prepared pan.
Bake until a toothpick comes out with a moist crumbs, 30 to 34 minutes (mine took 32). The top should be puffed and shiny and the brownies pulling away from the sides of the pan. Cool completely on a wire rack. Cut into 12 or 16 brownies. For a perfectly clean cut, put the cooled brownies into the refrigerator or freezer until cold (don’t freeze completely). For storage, these freeze really well. You can wrap individual brownies in plastic wrap and store in a ziploc bag. Defrost at room temperature.
Recipe and Photo Credit: Julie-Calm Belly Kitchen
3. Friendly Ferrero Rocher
(Serves: 20)
• 100g roasted hazelnuts
• 100g walnuts
• 3 tbsp cacao or cocoa powder
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• Chopped hazelnuts (to garnish)
Instructions:
Set aside roughly 20 hazelnuts for the centers of the Ferrero Rocher.
Add the rest of the hazelnuts and walnuts into a food processor and blend until chopped into small pieces.
Add the cacao and sea salt and blend again. Add the maple syrup, vanilla extract and coconut oil and blend until the ingredients start to stick together (you might have to scrape down the sides of your processor every so often).
Roll the mixture into small balls and pop insert a hazelnut in the center of each one.
Cover the outside in chopped hazelnuts.
Place the balls in the freezer for 20-30 minutes to harden and store in the fridge.
Recipe and Photo Credit: Emma / www.shecanteatwhat.com
Disclaimer: These recipes work well with most people who suffer from Irritable Bowel Syndrome (IBS), but test your own personal response before indulging too much. As always, have small portions to see how your body reacts or just prepare the meals a few days in advance to test them out.
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