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No bake Pretzel "Candy Bar" Cups

No Refined Sugar, with Vegan Option

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I am not a huge chocolate fan. Blasphemy, I know. But I am obsessed with anything caramel. I try to stay away from refined sugar on the weekdays, especially given my Fibro doesn't dig it. So, I've had to get creative. 


This "candy bar" recipe has a refined sugar-free caramel that is indulgent. I also love these because they require no baking and can be stored in the freezer for weeks. If I don't have time or energy to bake dessert, there's always an after dinner sweet treat in the freezer!


Spoonie tip: Make Ahead and keep them in your freezer for a flare day!

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No bake Pretzel "Candy Bar" Cups

Makes 6 cups, but is very easily doubled to make 12 if you'd like.


Ingredients:

  • 3/4 cup semi-sweet or dark chocolate* (see Chef's note below)

  • 1 tsp coconut oil

  • 24 pretzel sticks

  • 3 tbsp cashew butter** (see Chef's note below)

  • 1.5 tbsp coconut oil

  • 3 tbsp date paste*** (see Chef's note below)

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 1/3 cup raw whole cashew, rough chopped***(see Chef's note below)


Chef's notes:

* To make this vegan just make sure you are using vegan chocolate chips.

** You can really use any nut butter. Cashew is the most neutral, but almond butter is good too. Peanut butter has a strong flavor, but it can absolutely work. Maybe even try to replace the chopped cashews with some peanuts instead!

*** If you don't have date paste, take a few medjool dates soaked in hot water for an hour, strain them (reserving the water), and blend adding in a few tbsps of reserved water at a time if needed. Then measure out 3 tbsp.

**** You can also reduce these to 1/4 cup and mix in 2 tbsps of chopped pretzel sticks.


Method:

  1. Line a 6 cups of a muffin tin (or 12 if doubling) with cupcake liners. (I used the paper liners that come inside of the foil ones I use for other things.)

  2. In a double boiler melt the chocolate and 1 tsp of coconut oil together. Divide it among the muffin cups, about 2 tbsps in each. Press into the melted chocolate the 3-4 pretzel sticks (broken in half to fit). Pop the tin into the freezer for about 10 mins or so, longer is ok.

  3. While the tin is in the freezer make the "caramel". In a medium bowl whisk together the cashew butter, 1.5 tbsp coconut oil, and next 3 ingredients (through vanilla).

  4. Pull the tin out of the freezer and divide the caramel filling among them, it’s a little more than a 1 tbsp each. Spread it around a little so it reached the edges of the cup.

  5. Top with the chopped cashews and press them into the caramel a little.nGarnish with pretzel sticks or some chopped pretzels.

  6. Freeze again for about 30 minutes.

  7. When ready to eat, pull out of the freezer and let sit at room temp for 3-5 minutes


Keep them stored in an airtight container in the freezer.

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