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+ servings
gluten-free/Vegan

PEANUT BUTTER PRETZEL SANDWICHES

Author: Nicole Modic of @KALEJUNKIE

SERVES 25 pretzel sandwiches
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Ingredients

  • About 50 mini gluten free pretzels⁣
  • 1/2 cup creamy peanut butter or almond butter⁣
  • 2 tablespoons coconut flour⁣
  • 2 tablespoons maple syrup⁣
  • 1/2 tsp vanilla extract optional
  • 1 scoop collagen peptides optional⁣
  • 1/2 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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