Peanut Butter Pretzel Sandwiches
Ingredients
The sandwiches
-
50
pieces
mini gluten free pretzels
-
½
cup
creamy peanut butter or almond butter
-
2
tablespoons
coconut flour
-
2
tablespoons
maple syrup
-
½
teaspoon
vanilla extract (optional)
-
1
scoop
collagen peptides (optional)
The topping
-
½
cup
dairy free chocolate chips
-
1
tablespoon
coconut oil
-
to taste
sea salt flakes
Instructions
- Line a baking sheet with parchment paper and arrange about 25 pretzels on it.
- In a medium bowl, mix the peanut butter, coconut flour, maple syrup, vanilla, and collagen until thick.
- If the mixture is not thick enough, add another tablespoon of coconut flour.
- Form small balls with the dough and place a ball on each pretzel, then cover with another pretzel to form a sandwich.
- Melt the chocolate chips and coconut oil together in a bowl, preferably using a microwave in increments.
- Drizzle the melted chocolate over the pretzel sandwiches and sprinkle with sea salt.
- Freeze for 20 minutes before enjoying, and store any extras in the fridge for up to a week.
Nutrition Facts (estimated)
Servings
25 pretzel sandwiches
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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