Vegan chocolate pretzel bars

Total time: 1hr 40m
Preparation Time: 40m

For 12 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 267 Kcal, 3g Protein, 29g Carbohydrates, 15g Fat


  • Base
  • 75 g coconut flour
  • 20 g salted pretzels
  • 20 g coconut oil (room temperature)
  • 2 tbsp agave syrup
  • 2 tbsp coconut milk
  • Caramel layer
  • 14 Medjool dates, pitted
  • 30 g margarine (vegan)
  • 1 tbsp coconut milk
  • 3 tbsp peanut butter
  • 1 tbsp agave syrup
  • 1 tsp vanilla paste
  • 1 tbsp coconut oil
  • 0.5 tsp salt
  • Chocolate layer
  • 150 g dark chocolate, broken into pieces
  • 12 salted pretzels
  • 2 tbsp coconut oil
  • 1 tbsp coconut milk

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  • Base

    Blitz all of the ingredients in a blender. Press the mixture over the base of a medium-sized, square silicone tray. Place the tray in the freezer until it is needed again.
  • Caramel layer

    Puree all of the ingredients in a blender until smooth. Spread the mixture on top of the base layer and smooth down.
  • Chocolate layer

    Place the chocolate, coconut oil and coconut milk in a thin-sided metal bowl, melt in a hot bain-marie while stirring, pour on top of the caramel layer, allow to cool slightly. Top with the pretzels. Cover and refrigerate the tray for 1 hr. Cut the mixture into 12 equal pieces.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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