This recipe was inspired from Wendy Polisi’s site! I made slight changes to the recipe to make it low FODMAP.
First, you toast up some quinoa with coconut oil in a small saucepan. Then add the chocolate until melted. Toss in dried cranberries and chopped pecans.
Spread the mixture out on a small parchment lined baking sheet. Pop in the fridge to firm it up.
Break it in pieces and enjoy as a little sweet nosh. Sooooo…good.
The quinoa adds a little extra fiber and a slight crunch. And we all know fruit, nuts and chocolate are healthy for us…so this recipe is all good. I hope you enjoy it as much as my family did this week… Not a morsel left!