Vegan Peanut Butter Pretzel Truffles

Prep: 20 minCook: 5 min18 servingsmediumAmerican
Peanut Butter Pretzel Truffles with Dark Chocolate Coating

Rich, no-bake truffles combining creamy peanut butter, crunchy pretzels, and nuts in a sweet date base, coated in smooth dark chocolate. The contrast of salty pretzels against sweet chocolate creates an irresistible treat perfect for holidays, parties, or whenever you crave something indulgent. These energy-packed bites require no baking and come together in under an hour, though chilling time helps them hold their shape beautifully.

VeganVegetarianGluten-FreeDairy-FreeKeto

Ingredients

18 servings
  • ½ cup pitted medjool or deglet noor dates, soaked in warm water for 10 minutes then drained
  • ½ cup salted natural peanut butter
  • ¾ cup raw almonds or roasted peanuts
    roasted peanuts1:1nonetree_nuts-freeadds peanuts

    can use half portions of both

  • ½ cup mini pretzels, broken/packed
    gluten-free pretzels1:1for gluten-free version

    4

  • mini pretzels, for topping(optional)
    gluten-free pretzels1:1for gluten-free version

    4

  • 1 ¼ cups dairy-free dark or semisweet chocolate, chopped
  • 1 tsp coconut oil(optional)

Instructions

  1. 1

    Process peanuts and almonds in food processor until they reach meal consistency

  2. 2

    Add pretzels and process until only small bits remain, then remove mixture and set aside

  3. 3

    Process soaked dates until small bits remain or mixture forms into a ball

  4. 4

    Add peanut butter and mix until well combined

  5. 5

    Gradually add pretzel-nut mixture until dough forms, reserving any excess for topping

  6. 6

    Scoop 1 tablespoon amounts and roll into balls, place on parchment paper and freeze to chill

  7. 7

    Melt chocolate in double boiler or microwave in 30 second increments

  8. 8

    Stir coconut oil into melted chocolate to thin for easier dipping

  9. 9

    Remove truffles from freezer and dip one at a time into chocolate

  10. 10

    Use fork to remove truffles, tap away excess chocolate, and transfer to parchment paper

  11. 11

    Top with pretzel pieces or crushed pretzels while chocolate is still wet

  12. 12

    Return to freezer or refrigerator to set completely

Tips

Tip 1

Soak dates in warm water for 10 minutes to soften them before processing for smoother blending

Tip 2

Reserve some pretzel-nut mixture for topping the finished truffles for extra crunch

Tip 3

Double dip truffles or use leftover chocolate for dipping additional pretzels

Good to Know

Storage

Store in airtight container at room temperature for short term, or freeze for longer storage

Make Ahead

Can be made several days ahead and stored in refrigerator or freezer

Serve With

Serve at room temperature for best texture and flavor

Common Mistakes

Watch

Don't skip soaking dates to avoid lumpy texture in final truffles

Watch

Chill balls before dipping to prevent them from falling apart in chocolate

Substitutions

Gluten-Free Swaps

mini pretzels→
gluten-free pretzels1:1for gluten-free version

4

Nut-Free Alternatives

raw almonds→
roasted peanuts1:1nonetree_nuts-freeadds peanuts

can use half portions of both

Full guide →

General Alternatives

medjool dates→
deglet noor dates1:1none

either variety works well

Full guide →
dairy-free chocolate→
regular chocolate1:1use any dark or semisweet chocolate

5

Find more substitutions →

FAQ

Can I use regular chocolate instead of dairy-free?

Yes, any dark or semisweet chocolate works well. The dairy-free version keeps the recipe plant-based.

How long do these truffles keep?

Store at room temperature for up to one week, or freeze for up to three months in airtight container.

Can I make these without a food processor?

A high-powered blender can work, but food processor gives best texture for grinding nuts and pretzels evenly.