Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
Healthy Choc Mint Pods Recipe: Low FODMAP, Gluten Free & Dairy Free
Healthy Alternative to Pods - Choc-mint cups recipe
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
  • base /
  • 1 C oats (wheat free - oats are not allowed to be labelled gluten free in Australia as there is no testing available for the type of protein contained in oats. So if you're coeliac, I recommend swapping this for equal quinoa flakes, ground flax or rice bran)
  • 1 T cocao
  • 2 T ground flaxseed (or LSA)
  • 2 T coconut oil, melted
  • 2 T rice malt syrup
  • 1 T coconut sugar
  • filling/
  • ½ C sunflower seeds, soaked 3 hours or overnight
  • 1 tsp peppermint extract
  • 2 T rice malt syrup
  • top/
  • 50g 72% dark chocolate (or 90% Lindt if you want dairy free), melted
  1. Preheat oven to 160 C (fan forced), and grease a x24 mini muffin tray
  2. Place all of the base ingredients in a blender or food processor, and pulse until combined.
  3. Spoon mixture into prepared muffin tray, and press to shape and form cups.
  4. Bake in the oven for 5 mins.
  5. Remove from the oven, and while still warm and pliable, re-shape the cups! I used the end of my pestle (the stick from a mortar and pestle) to make the indentations.
  6. Allow to cool and set.
  7. Place all of the filling ingredients in a clean blender or food processor, and pulse until creamy. You may have to scrape down the sides to ensure you get all the sunflower seeds!
  8. Scoop the filling into the cups.
  9. Spread a small amount of the melted chocolate over each cup, and set in the fridge before eating.
Nutrition Information
Serving size: 8
Recipe by Eat Pray Workout at