No Bake Chocolate Pretzel Slice Recipe
So gooey, so chocolaty and so salty. Plant Based. Vegan Friendly.
Prep Time1 hour hr
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 262.92kcal
BASE
- 1½ cups Almond meal
- 4 tablespoon Cocoa powder
- ½ cup Nut butter (I used a combination of almond, macadamia and Brazil)
- 5 tablespoon Maple syrup
- 1½ teaspoon Vanilla bean extract
TOP
- 200 g Roughly chop plant based chocolate block
- 1 tablespoon Coconut oil
- 1 tablespoon Crunchy peanut butter natural
- 2 cups Roughly crushed pretzel
BASE
In a food processor, add all base ingredients. Pulse until well combined
Press base mixture into a lined pan, creating an even layer
Place in the refrigerator to firm up. About 15-20 min. minimum
TOPPING
Create a Bain Marie (water bath over stove top)
Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth
Remove chocolate from heat and stir through peanut butter until combined
Mix in crushed pretzels until completely coated in the chocolate
Remove base from refrigerator and pour topping mixture over the top, spreading out evenly
Refrigerate until chocolate topping is completely set. Approx. 60-90 min. minimum
Lift out from pan and slice up
Store in refrigerator
Calories: 262.92kcal | Carbohydrates: 31.57g | Protein: 6.18g | Fat: 14.95g | Saturated Fat: 5.19g | Sodium: 176.25mg | Potassium: 91.47mg | Fiber: 3.75g | Sugar: 14.32g | Vitamin A: 620.08IU | Vitamin C: 1.22mg | Calcium: 67.48mg | Iron: 2.72mg