This post is also available in: Deutsch (German)
Who doesn’t love a chocolatey caramelly treat? But what if I actually tell you that these Chocolate coated Tahini Caramel Pretzel Bars are good for your body and soul?
Personally, I am always in search for yummi treats and snacks to take-away. I mean of course you can buy healthy fruits and nuts and dried fruits whatever at the supermarket but there are times when I just crave something chocolatey and sweet. I am not talking about sugarfree raw Bliss Balls but about something that melts in your mouth and feels dirty in a good way. Know what I mean? Nevermind just make these Chocolate coated Tahini Caramel Pretzel Bars and you’ll know. I made them yesterday and took them to university the next days. Something to look forward to in the breaks. It’s the small things in life that makes you happy right?
If you have time I recommend making them asap or at least this weekend ;), otherwise you can save the picture below to your Pinterest Board and find the recipe later 🙂 You can find me under my name Vanillacrunnch if you are interested in seeing my Pinterest boards for inspiration.
Also if you really love “TWIX” you should definitely try my VEGAN GLUTEN-FREE, REFINED SUGAR-FREE TWIX BARS from last year.
I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.
- Crust
- ⅓ cup coconut flour
- ½ cup Pretzel
- 2 tbsp maple syrup
- ¼ cup coconut oil
- 2 tbsp coconut milk
- Caramel Layer
- ¾ cup almond or peanut butter
- ⅓ cup coconut oil
- 3 tbsp maple syrup
- 4 Medjool dates
- ⅓ cup white tahini
- a pinch of fine sea salt
- Chocolate
- ¼ cup coconut milk
- 4.5 oz dark chocolate
- -
- extra Pretzels for decoration
- For the crust combine all the ingredients in your blender.
- With your fingers press into an oil brushed rectangular tin.
- Place some pretzels over the crust and freeze until you are ready with the caramel layer.
- For the caramel layer combine all the ingredients in the blender until smooth and fine. Should you feel the caramel is too sticky add a little bit of plant-based milk.
- Spread the caramel over the crust and freeze again.
- For the chocolate top, carefully melt the mil with the chocolate and spread over the caramel.
- Decorate with pretzels on top.
Yes that fits 🙂
Hi, you say a rectangular pan. What are those measurements and can I use a 8 x 8 square?
Thanks
Hi Patty, you are right! I corrected it to add a little bit of milk if too sticky. You can use any plant-based milk.
Hi Laura,
I your directions it says to add more milk if caramel is too sticky? There is no milk listed in caramel layer?
Thanks,
Patty
Blended in the crust 🙂 have fun 🙂
Just to clarify: The crust is made with coconut flour, maple syrup, etc., the pretzels indicated here are just the ones placed on top of the crust before freezing (Step 3)? Or are these pretzels actually blended into the crust (Step 1)?
Thank you!
Yes I think this should be fine ????
This recipe sounds mouthawatering! I would love to make this for my friends, but one of them is allergic to almonds and peanuts. Do you think that I could sub the almond butter with more tahini?
I rarely ever like pretzels on their own. They either have to be covered in chocolate or stuffed with peanut butter! Love that this recipe combines the quality of sweetness and gooeyness of the tahini and chocolate along with the salty crispiness of pretzels! Win-win in my opinion!