Go Back Email Link
–+ servings
a stack of four chocolate slices with pretzels
Print Recipe
5 from 5 votes

No Bake Chocolate Pretzel Slice Recipe

So gooey, so chocolaty and so salty. Plant Based. Vegan Friendly.
Prep Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 262.92kcal
Author: Janelle Hama

Ingredients

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
Metric - US Customary

Instructions

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

Nutrition

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