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Chocolate Covered Stuffed Pretzels
Ingredients
Almond Butter Praline
50
g
almond butter
15
g
maple syrup
10
g
coconut sugar
powdered
15
g
cocoa butter
melted
vanilla extract
to taste
Instructions
Whisk together all ingredients in a bowl until smooth.
Place in the fridge for 2-5 mins just to semi set the mixture.
Roll into small balls and press onto a pretzel, then press another pretzel on top to make a sandwich.
Dip either half or the whole pretzel sandwich in dark chocolate.
Sprinkle a little sea salt onto the chocolate while it’s still liquid.
Set in the fridge until firm, about 5 mins.
Store in an airtight container at room temperature for up to 3 weeks.