Chocolate SunButter Pretzel Bites (and Giveaway!)
Vegan, contains wheat; Free of: dairy, peanuts, tree nuts (except coconut)
Servings 36 peices
Calories 31kcal
Ingredients
- 6 Tablespoons SunButter (= 1/4 cup + 2 Tbsp)
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla
- 72 pieces Snyder's of Hanover Pretzel Snaps
- ¼ cup allergy-friendly chocolate chips
- ½ to 1 teaspoon coconut oil
Instructions
- In a small bowl, combine the SunButter, powdered sugar, and vanilla. You may need to adjust the amount of powdered sugar depending on how thick or thin your SunButter is. You want to create a soft and pliable dough.
- Spread about 1/2 teaspoon SunButter mixture onto half the Pretzel Snaps
- Place the other half of the Pretzel Snaps on top of the SunButter to make pretzel sandwiches. Set aside
- In a small bowl or cup, microwave the chocolate chips and coconut oil in the microwave in 30 second intervals until melted completely. Stir to mix the chocolate and coconut oil. The coconut oil thins the chocolate a bit for easier dipping, but you can skip it if you need to and just use chocolate (it will be thicker)
- Dip one end of each pretzel sandwich into the melted chocolate and set on a parchement or wax paper-lined cookie sheet or cutting board
- Allow chocolate to set up in the fridge for a few minutes
- Enjoy!
Notes
If using just chocolate to dip, you can store these at room temperature. If you added the coconut oil to your chocolate, you may need to store these in the fridge to keep the chocolate from getting soft
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 25mg | Potassium: 4mg | Fiber: 0g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg
