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FODMAP Your Favorites: Halloween Edition


No one wants to miss out on the Halloween sweets, however, if you have IBS, this can be daunting. Most of the treats offered are loaded with high FODMAP ingredients, such as fructose corn syrup, glycerin, and sorbitol. Fear not - you can still get into the Halloween spirit!

Chocolate Pretzel Spider Webs

Spider Webs

Try this recipe for ‘Chocolate Pretzel Spider Webs’. This is the perfect delicious treat to bring to any Halloween party, and share with the family.  It’s also a fun and easy snack to make with kids. And yes- its gluten-free, low fodmap, dairy-free and vegan!


  • Semi-sweet chocolate chips (Try : Enjoy life)
  • White chocolate chips (Try: Vegan Ichoc White Vanilla)
  • Gluten free pretzel sticks (Try: Snyder’s of Hanover Gluten Free Pretzels)


  • Parchment Paper
  • Pastry Bag
  • Double Boiler (Bain Marie) x 2


1. Place the semi-sweet chocolate in one of the double boilers; and place the white chocolate chips in the other double boiler. Fold on occasion, as the chocolate melts. 
Spider Web 1

2. Place parchment paper on table surface.

3. For the large spider webs, collect 8 pretzel sticks and arrange them so they fan out from the center, creating a circle (see pic below). Spider Web 2

4. For the small spider webs, collect 4 pretzel sticks, break them in half and arrange them in the same manner.

5. Once the chocolate is melted, put it in the pastry bag, and cut the tip to make a small opening. Spider web 3

6. To create the spider web, start with squeezing the melted chocolate in the middle and then spiral outward until close to the pretzels’ edges.

7. Allow the pretzel spider webs to dry before removing them from the parchment paper. If left in ambient temperature, it will require approximately an hour to dry. For quicker results, place them in the refrigerator.
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About Author

Renee Cherkezian, RN
Renee Cherkezian, RN

Food and medicine have always been Renee’s two great passions. As a teenager, in her Armenian-American household in northern New Jersey, she was side-by-side with her mother in their kitchen, figuring out the perfect blend of herbs for the tabbouleh or the perfect rub for the kebabs. But she decided that medicine would be her career and attended Georgetown University School of Nursing before eventually becoming an OR nurse manager at Weill Cornell Medical Center. Naturally, amongst her friends and family, she was always serving as a defacto health expert and navigator. This is how Renee’s clinical and culinary passions came first truly came into alignment: A close friend was battling cancer. His oncologist recommended following the complex neutropenic diet, so Renee took over his kitchen. She invented recipes, she cooked entire weekends, and she made sure that he had everything he needed to get back to good health. She continued to hone her culinary skills, working nights at David Burke Townhouse after shifts in the OR; she moved to Paris to study at the Ritz Escoffier. This, combined with her clinical experience, would become the foundation of Epicured--a company dedicated to creating delicious, healing food that helps people keep chronic disease in check and feel great.

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