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I am always looking for new snack ideas to feed my sweet tooth! I’ve seen this idea all over Instagram, so I had to create my own version. I love this recipe because it doubles as an activity that I can do with my kids, and they love it. You can also prep these the night before and enjoy them the next day — the pretzels don’t get soggy.
I recommend storing them in a container and leaving them out on the counter if you are going to enjoy them in a couple of days. Otherwise, store in a container in the refrigerator. If you store them in the freezer, they will get too cold and you won’t be able to bite into them. Hope you guys love this fun recipe!
Ingredients
- About 50 mini gluten free pretzels
- ½ cup creamy peanut butter or almond butter
- 2 tablespoons coconut flour
- 2 tablespoons maple syrup
- ½ tsp vanilla extract optional
- 1 scoop collagen peptides optional
- ½ cup dairy free chocolate chips
- 1 tablespoon coconut oil
- Sea salt flakes
Instructions
- Line a baking sheet with parchment paper.
- Line about 25 pretzels on the baking sheet.
- Next, in a medium bowl, mix together the peanut butter, coconut flour, maple syrup, vanilla, and collagen, if using.
- The mixture should be thick, and if it is not, then add another tablespoon of coconut flour.
- Form small balls with the dough and place a ball of dough onto each pretzel.
- Cover with another pretzel, and press together to form a sandwich.
- Melt chocolate chips and coconut oil in a bowl (I do this in the microwave in 2, 30 increments).
- Drizzle chocolate on top.
- Sprinkle sea salt on top.
- Freeze for 20 minutes and enjoy!
- Store extras in the fridge for up to one week.
- Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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