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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