Chocolate coated Tahini Caramel Pretzel Bars
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 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
  1. For the crust combine all the ingredients in your blender.
  2. With your fingers press into an oil brushed rectangular tin.
  3. Place some pretzels over the crust and freeze until you are ready with the caramel layer.
  4. 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.
  5. Spread the caramel over the crust and freeze again.
  6. For the chocolate top, carefully melt the mil with the chocolate and spread over the caramel.
  7. Decorate with pretzels on top.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at