These sweet chocolate treats are easy to make and easy to digest. Lactose-free and gluten-free, they’ll surprise you with their flavor and creamy texture. Share with a friend or treat yourself to this low-FODMAP treat.

• 1/2 cup coconut oil
• 1/4 cup plus 1 Tablespoon cocoa powder
• 2 Tablespoons maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup fresh raspberries

1. Place the coconut oil in a microwaveable bowl. Slowly heat the oil in the microwave oven, 15 seconds at a time, stirring after every interval, until oil is clear and completely melted. Remove from the microwave oven.
2. Immediately add the cocoa powder, maple syrup and vanilla extract to the oil. Stir until the mixture smooth. You don’t want the coconut oil to cool and thicken, so this step must be done quickly.
3. Set out a flexible ice cube tray and drop a teaspoonful of the chocolate in each cup of the tray. Place a raspberry or two on each spoonful of chocolate. Finish with another spoonful of chocolate.
4. Place the tray in the freezer to chill for about 15 minutes. When ready to serve, take the tray out of the freezer and pop out the chocolates onto a serving dish.