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  • Stephanie Wharton

Chocolate Pretzel Bites

By Stephanie Wharton

Easy and healthy dessert bites that are easy to make and can be changed up easily depending on what you have on hand. Any nut butter would work and honey or agave could easily be swapped for the maple syrup. Make with or without the pretzels or add nuts or dried fruit to the mix!


For almond butter base

  • 1 cup almond butter

  • 1 tbsp maple syrup

  • 2 tbsp coconut oil, melted

For pretzel/chocolate topping

  • ½ cup crushed pretzels

  • ½ cup cacao powder

  • 1 tbsp maple syrup

  • ⅓ cup coconut oil, melted

  • ¼ cup chocolate chips

  • Sea salt


  1. Line a muffin tray with silicone or paper baking cups. If using paper, be sure to spray the liner first.

  2. Make the almond butter base first by mixing the almond butter, coconut oil, and maple syrup in a bowl. Stir until the ingredients are well mixed then place a spoonful of each mixture into each muffin cup until you have used it all.

  3. Place in the freezer until hardened. While the almond butter is in the freezer, start on the chocolate topping.

  4. Combine the cacao powder, coconut oil, maple syrup, and chocolate chips in a bowl and stir until well mixed.

  5. First add the crushed pretzels to the top of the frozen almond butter mix then place a spoonful of the chocolate mixture over the pretzels. Sprinkle a pinch of sea salt on each bite.

  6. Return to the freezer until the chocolate mixture has hardened. Remove and enjoy! Be sure to keep any you’re not ready to eat in the freezer.

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