Low-FODMAP Chocolate Peanut Butter Pretzel Truffles

It’s been raining in California lately and I love it. Looking out the window I can’t help but remember rainy lazy days in New York, the rain spattering off the deck and weighing down the leaves in our big back yard on Long Island. Rain barely falls here in California, and when it does it symbolizes a sort of calm to me – maybe it’s just nostalgia or the sound and smell of rain is just calming in of itself. Rainy days like these are also a great time to to make desserts if I may say so myself. What’s your favorite dish to cook on a rainy day?

Today I had a lot of fun making these Low-FODMAP Chocolate Peanut Butter Pretzels. They are made with just three ingredients – natural peanut butter, dark chocolate and gluten-free pretzels – that’s it! They don’t take long to make, but better, they are lower in sugar than many other holiday desserts. They are both salty and sweet and are made with dark chocolate, which is low in FODMAPs and dairy free. Low-FODMAP diet or not, dark chocolate is always a better choice. Remember to stick to dark chocolate that is low in fiber, does not contain milk or milk products (most dark chocolate do not by default), inulin, dried fruits or other high-FODMAPs like HFCS (high fructose corn syrup), agave or honey.

Here are some more recent holiday recipes I’ve shared:

Low-FODMAP Roasted Carrots with Turmeric Maple Mint Dressing
Low-FODMAP Chocolate and Pecan Bread Pudding
Low-FODMAP Lemon Olive Oil Cake
Low-FODMAP Creamy Rosemary Polenta
Look here and here for more recipe ideas

Ingredients

1/2 cup natural peanut butter (crunchy is best)
1/4 cup gluten-free pretzels
1/2 cup dark chocolate chips

Directions

Lay a piece of parchment paper across a cookie sheet or large, flat plate.
Place pretzels in a bowl and crush with a meat tenderizer, other heavy kitchen utensil or crush gently in between palms.
Combine peanut butter and pretzels in bowl. Remove about a teaspoon at a time of peanut butter pretzel mixture and form into little balls. Place on cookie sheet or plate in freezer and cool for 30 minutes.
Just before removing peanut butter balls from freezer, melt chocolate chips in a glass measuring cup for 45 seconds to 1:30. Be careful to not overheat. Chocolate is ready when you can smoothly stir it with a spoon.
Use a tablespoon and dip into melted chocolate. Roll peanut butter pretzel balls on spoon to coat and place on cookie sheet. Once done with all balls, drip any extra chocolate over balls and swirl around tops with spoon. Chill for at least 30 minutes then serve.