Chocolate Covered Pretzels
These Chocolate Covered Pretzels are easy to whip up with Medjool dates, creamy peanut butter, and chocolate chips for a delicious homemade snack that'll leave your taste buds delighted. It's a sweet and salty treat you won't want to miss out on.
Ingredients
Caramel Layer
- 8 pitted Medjool dates , soaked in warm water for about 10 minutes, then drained (skip this step if preferred - soaking helps to blend easier)
- 1/2 tbsp unsweetened almond milk , or more as needed to reach caramel consistency
- 2/3 tbsp creamy peanut butter , or more as needed - can also sub with nut butter of choice
- 2/3 tsp vanilla extract
- 1/8 tsp salt
- 1-2 tbs maple syrup , only as needed if you want it sweeter and to thin out as needed
Pretzel Bites
- 18 gluten-free pretzel twists or pretzel squares, , such as FitJoy, Quinn or Savor Street by Suzie for a grain-free option. Regular pretzels work too if you're not gluten-free.
- 1/3 cup creamy peanut butter or nut butter of choice , more or less as needed
- 1/4 - 1/2 cup peanuts, cashews or pecans , more or less as needed. Omit or sub with pumpkin seeds or sunflower seeds for a nut-free option.
Chocolate Coating
- 1 cup dairy-free chocolate chips , such as Hu's Kitchen, Pascha's Chocolate, Enjoy Life or Lily's Sweets. Regular chocolate chips work too if you're not dairy-free.
- 1 tsp coconut oil , you can also use avocado oil, vegan butter or another neutral tasting oil.
Optional Garnish
- Flakey salt
- Finely crushed gluten-free pretzels , or regular pretzels if you're not gluten-free
Instructions
Caramel Layer:
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Combine the dates, milk, nut butter, vanilla and salt into the bowl of a food processor. Process until smooth and creamy, until the mixture resembles a sticky caramel texture, scraping down the sides as often as needed, and adding more milk / nut butter / maple syrup / vanilla as needed.
Assemble:
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Line a baking sheet with parchment paper. Assemble the pretzels in a single layer on the parchment paper, leaving some space in between.
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Spread the nut butter on top of each pretzel, then add a layer of the date caramel.
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Top with a few nuts. Transfer the baking sheet to the freezer and freeze for 30-60 minutes, or until set.
Chocolate coating:
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Melt the chocolate chips and oil in the microwave in 30-second increments, stirring well in between or in a double boiler.
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Working quickly with 1 square at a time, dip each pretzel square into the melted chocolate, coating well completely. Transfer the coated square back to the parchment paper. Sprinkle each with a tiny bit of flaky salt over each square and just a few with the crushed pretzels or press one very mini pretzel on top. Repeat with the remaining squares.
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Chill in the freezer again for at least 30 minutes, or until the chocolate sets. Serve once ready or store in the fridge or freezer, letting the squares sit out a bit at room temperature for 3-5 minutes, or more as needed, if freezing.
Recipe Notes
How to store:
- Fridge: Store them in an airtight container in the refrigerator. They'll stay fresh for several days.
- Freezer: If you want to keep them for an extended period, you can freeze your pretzel chocolate bites. Just let them sit at room temperature for a few minutes when you're ready to enjoy them again.