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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.
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