Foodie Friday: No Bake Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe) #Veganuary

Friday, 31 January 2020

Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe)
Happy Friday everyone! As today marks the end of a very successful Veganuary, I wanted to round off the month with a chocolatey sweet treat which is based on a simple no-bake recipe. These Salted Chocolate Pretzel & Peanut Butter Squares are seriously moreish so you have been warned!

Vegan desserts and sweet treats are often a lot easier to make at home than you may have previously thought, thanks to the ingredients being readily available from most supermarkets these days. It's simply the case of finding a like-for-like product such as dairy-free chocolate or a plant milk alternative to use instead.  

With this in mind, I wanted to share an easy no-bake recipe for Salted Chocolate Pretzel & Peanut Butter Squares as I feel it's a great recipe to try if you're new to veganism. They're also healthier than something you'd buy pre-made/prepackaged in the shops, and these yummy squares are the perfect size to pop into lunch boxes or to keep in the fridge for whenever you have a sweet snack craving.

I'm hopelessly addicted to that salty chocolate flavour sensation so these really hit the spot if you're a fan too!
Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe)
Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe)Ingredients (makes 8-10 squares)
  • 80g Salted Pretzels, plus extra for topping
  • 80g Jumbo Rolled Oats
  • 150g Medjool Dates
  • 6 tbsp Peanut Butter
  • 2 tbsp Maple or Agave Syrup
  • 150g Dairy-Free Milk or Dark Chocolate
  • 2-3 tbsp Dairy-Free Milk
  • 1 tsp Coconut Oil


Method
  • Line a brownie tin with baking paper and set aside.
  • Place the Salted Pretzels, Oats, Dates, Peanut Butter and Maple Syrup into a food processor and blitz until everything comes together to form a rough dough-like texture.
  • Add 2 tbsp of the Dairy-Free Milk and blitz again so that the dough feels sticky between your fingers. If it's still a bit dry or crumbly, add an extra 1 tbsp of Dairy-Free Milk and mix again.
  • Transfer the dough to the lined brownie tin, using a spatula to spread it evenly and to smooth out the surface, pressing it firming into the tray. Set aside.
  • Next, break up the Dairy-Free Chocolate into smaller pieces and place in a microwave-safe bowl with the Coconut Oil. Heat on medium-high for 20-30 seconds until mostly melted and then stir to ensure a smooth and glossy consistency.
  • Carefully pour the melted Chocolate over the dough layer, using the spatula again to smooth it out so that it's an even layer. Finish with some broken pieces of Salted Pretzels and pop into the fridge for at least 2 hours to set.
  • Once set, remove from the fridge and cut into squares. Enjoy!

Storage tip: Keep the squares in an airtight container in the fridge for up to 3 days.
Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe)
Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe)
Do you enjoy no-bake recipes?

[Recipe adapted from PlantBased magazine]

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