Vegan Chocolate Almond Butter Pretzel Bites
No-bake pretzel bites sandwiching creamy chocolate-almond butter filling, frozen until set. Naturally vegan and gluten-free with crispy pretzel shells and smooth, rich center. Ready in under two hours with minimal hands-on time.
Ingredients
- 70 gluten-free pretzels
- ½ cup vegan chocolate chips
- ½ cup almond butter, unsalted, creamy
Instructions
- 1
Line a large baking sheet with wax paper, parchment paper, or greased foil.
- 2
Lay half the pretzels evenly spaced on the prepared sheet.
- 3
Combine chocolate chips and almond butter in a microwave-safe bowl.
- 4
Microwave for 30 seconds, stir, then heat in 20-30 second increments until chocolate is just softened, stirring between rounds.
- 5
Stir the mixture until smooth and well incorporated.
- 6
Using a small spoon, scoop the chocolate almond butter mixture onto one pretzel, filling the pretzel without overflow.
- 7
Top with a remaining pretzel and press down lightly to form a sandwich.
- 8
Repeat with remaining ingredients.
- 9
Place the sheet in the freezer for 1 hour.
- 10
Remove from freezer and serve.
Tips
Do not overheat the chocolate mixture in the microwave to avoid seizing or burning the chocolate.
For double boiler method as alternative, melt chocolate chips and almond butter together over simmering water instead of microwaving.
Good to Know
Keep in an airtight container in the freezer for up to 2 weeks.
Prepare through freezing step up to 2 weeks in advance.
Serve directly from freezer or allow to sit at room temperature for 2-3 minutes for slightly softer filling.
Common Mistakes
Do not microwave chocolate mixture in one long interval to avoid overheating and breaking the emulsion.
Do not press down too hard when sandwiching pretzels to avoid cracking the pretzel shells.
Do not skip the full 1-hour freeze time or bites may fall apart when handled.