Salty meets sweet in these can’t-eat-just-one treats! Make them the classic way or jazz them up with sprinkles, coconut, and peanut butter!
Author:Alexa [fooduzzi.com]
Prep Time:30 minutes
Cook Time:1 minute
Total Time:31 minutes
Yield:24 pretzels
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegan
Ingredients
24 of your favorite pretzel sticks (thicker is typically better, but you do you)
CHOCOLATE SPRINKLE:
1/2 cup vegan chocolate chips
1 tsp. coconut oil
vegan sprinkles
CHOCOLATE PEANUT BUTTER:
1/4 cup peanut butter
1 tsp. coconut oil
melted vegan chocolate chips
a few Tbsp. chopped roasted, salted peanuts
COCONUT:
1/4 cup melted coconut butter (also called coconut manna)
unsweetened shredded coconut
Instructions
Line a baking sheet with a sheet of parchment paper.
CHOCOLATE SPRINKLE: Melt your chocolate chips and coconut oil together in a small microwave-safe bowl in the microwave (30-second increments, stirring between each). Stir well.
Dip 8 of your pretzel sticks 3/4 way down into the chocolate. Shake and scrape the excess off the side of the bowl as to not develop a pool of chocolate. Place on the parchment paper and top with sprinkles. Place in the fridge to set completely.
CHOCOLATE PEANUT BUTTER: Melt your peanut butter and coconut oil together in a small microwave-safe bowl in the microwave, about 30 seconds. Stir well.
Dip 8 of your pretzel sticks 3/4 the way down into the peanut butter mixture. Shake and scrape the excess off the side of the bowl as to not develop a pool of peanut butter. Place in the fridge to set (it won’t set completely, but it will firm up a bit in about 30 minutes).
Drizzle with melted chocolate and top with chopped peanuts. Place in the fridge to set again and enjoy.
COCONUT: Melt your coconut butter in a small microwave-safe bowl in the microwave, about 30 seconds. Stir well.
Dip 8 of your pretzel sticks 3/4 the way down into the melted coconut butter. Shake and scrape the excess off the side of the bowl as to not develop a pool of coconut butter (that said, my coconut butter was pretty drippy, so pools were inevitable — nothing that a sharp knife can’t fix when chilled!). Place in the fridge to set, about 30 minutes.
Double- or triple-coat your pretzels with the coconut butter, chilling between each. When you’re dipping your pretzels for the final time, sprinkle with your shredded coconut. Place in the fridge to chill completely.
