Pretzel and Salted Caramel Chocolate Squares



Line a 20x20cm baking tin with baking paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.


In a food processor tip in the pretzels, oats and salt, and blend until the pretzels have broken into small pieces and the oats look like a flour.


Into the food processor add the dates, peanut butter, and maple syrup, and continue processing until a dough begins to form and stick together. If it seems too crumbly or dry, add plant milk, 1 tablespoon at a time, until the dough sticks together when you pinch it between your fingers.


Transfer dough to the baking tin and use a spatula to spread it evenly in the pan, making sure to press down firmly.


Place the chocolate chips and coconut oil in a microwave–safe bowl and heat on high for 30 seconds at a time, until it is melted and smooth. Stir the chocolate each time you take it out of the microwave to make sure you don’t overheat it.


Pour the chocolate sauce over the ground oat mix and use a spatula to spread it out evenly. Top with crushed pretzels, if desired, and transfer the tin to the fridge for at least an hour to allow the bars to set.


When they’re set, remove from the fridge and allow to thaw for a few minutes before using a sharp knife to cut into bars. Store in an airtight container, either in the fridge or at room temperature.


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