Pretzel Peanut Butter Bites (Vegan/GF/Sugar Free/No Bake/ Raw)

I bake a lot and especially with sugar and gluten and butter. As my extended family has become Vegan recently I keep figuring out new recipes for them to try and hope that they like! These pretzel peanut butter bites aren’t just for vegans they’re for everyone! Literally anyone who bites into these babies will fall in love! They’re vegan, sugar free (only natural sugars) and if you can find gluten free pretzels , they’re gluten free! How perfect and unbelievable does that sound! 😁 Only takes 45 min to make and they’re No Bake!!!!!!

Here’s how you bake them !

P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

INGREDIENTS :

Base
  • 150 g crushed pretzels (Gluten free if you can find)
  • 150 g cup oats
  • 200 g peanut butter (or any type of nut butter if your allergic)
  • 15 Natural Delights Medjool Dates, pitted
  • 2 tbsp coconut oil
  • 4 tbsp water
Peanut Cream Layer
  • 12 Natural Delights Medjool Dates, pitted, soaked, & drained
  • 1/2 tsp vanilla extract
  • 5 tbsp peanut butter
  • 100 ml oat cream (or any cream will do)
Chocolate Layer
  • 150 g dairy-free dark chocolate / chopped
  • 1 tbsp coconut oil
  • mini pretzel twists and sea salt for topping

METHOD :

  1. Line 20x20cm pan with baking paper; set aside.
  2. In a food processor or blender, combine crushed pretzels, oats, peanut butter and Medjool dates until broken down and sticky; add coconut oil and water, as needed, for the base to come together. Transfer and press into lined pan; set aside.
  3. Peanut Cream layer: In a blender, whip up the oat cream until a thick consistency, set aside. Then in the blender combine drained dates with peanut butter. Blend and scrape down sides as needed, then add cream and vanilla, blend on low or fold until Medjool date caramel is smooth. Spread evenly onto base and place pan in the fridge.
  4. Melt the chocolate: In a large microwave-safe bowl, in 20-30 second increments, stirring in between as needed. Then add the coconut oil, and stir until melted; stir again before pouring on chilled bars. Top with mini pretzels + sea salt, as desired. Cool in the fridge for 30-40 minutes before cutting into squares.

P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

Enjoy!

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