These chocolate pretzel bites are a little piece of heaven, you get a light crunch, some creamy peanut butter and the fresh sweetness from the strawberries in every bite, and they couldn’t be any easier to make.
NUTRITIONAL INFORMATION
This will vary massively depending on any substitutions you make in this recipe, but for reference, I’m basing the nutritional content on using Schar GF pretzels and dark chocolate with 60-65% cocoa content.
But as these are snack sized bites, there isn’t a lot of nutritional value to report anyway, each pretzel bite made as listed below contains half a gram of fibre, 1g of protein and contains 64 calories.
SUBSTITUTIONS
You can use any other kind of ‘butter’ or spread of your choice if peanut butter isn’t your favourite. To make this recipe double chocolate, you can make them with a vegan Nutella alternative, or if you’re not GF, you could try these with Biscoff spread. Someone, please try that and report back, it sounds incredible.
You can also sub the strawberries for banana slices, or another fruit, but please keep in mind that the fruit you opt for has to be something that can be chopped into a flat slice on both sides in order for them to stack properly.
I used dark chocolate chips, but you can swap those for any vegan chocolate of your choice.
STORAGE AND DOES IT KEEP?
You can keep these refrigerated for a couple of days, but make sure they’re in an airtight container or the strawberry slices will dry up.
PEANUT BUTTER CHOCOLATE PRETZEL BITES RECIPE
A bite sized low calorie chocolate peanut butter treat with a little crunch. Perfect for making with kids.
This recipe is gluten free, dairy free, and vegan. It does contain nuts and soy.
Peanut Butter Chocolate Pretzel Bites Recipe
A bite sized low calorie chocolate peanut butter treat with a little crunch. Perfect for making with kids.
Course Dessert, Snacks
Cuisine American
Keyword Chocolate Pretzel Bites
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 64 kcal
Ingredients
- 20 GF vegan pretzels
- 30 g peanut butter
- 30 g vegan chocolate chips
- 2 ½ tbsp vegan cream optional
- 4 small to medium strawberries
Instructions
- Line a baking tray with greseproof paper, then line half of the pretzels on the tray. Set the remaining ones to one side.
- Slice each strawberry into thin slices, if you’re using small strawberries, you should get approximately three slices from each. Discard (eat) the curved edges, you only want the centres that are flat on both sides.
- Place a slice of strawberry on top of each slice of strawberry, then add a little bit of peanut butter on top. You only want a light layer of peanut butter to stop it dripping too much when you add the top pretzel layer.
- Add the remaining pretzels on top of the peanut butter layer as if making a sandwich.
- Place the baking tray in the fridge or freezer for at least 30 minutes. This step is optional if you’re short on time, but the shape and consistency will hold up better if the peanut butter is cold and the pretzels are set in place on top of it before you did it in the melted chocolate.
- When the pretzels are chilled, melt the chocolate in a heatproof bowl over a pan of boiling water. At the point the chocolate is about half melted add the vegan cream (if using). Stir to combine. Once the chocolate is fully melted and evenly mixed with the cream, remove from the heat.
- Dip each pretzel in the chocolate mix, covering roughly half of the pretzel and place back on the baking tray. Once all are coated, return the pretzels to the fridge for another 30 minutes until the chocolate has cooled and set.
