The Perfect Post-Workout Snack: Gluten Free Chocolate Almond Butter Pretzels
70 gluten free pretzels
½ cup vegan chocolate chips
½ cup unsalted, creamy almond butter
Line a large baking sheet with wax paper, parchment paper or greased foil.
Lay half of the pretzels out on the prepared sheet, evenly spaced apart.
Clear space in the freezer for the sheet.
There are two methods for making filling - the double boiler method or the microwave method. For the microwave method: in a medium, microwave safe bowl, add chocolate chips and almond butter.
Place in the microwave and heat for 30 seconds. Stir.
Heat again in 20-30 second increments until the chocolate chips are just softened. Be careful not to overheat.
Remove from the microwave and stir until smooth and well incorporated.
Using a small spoon, scoop the chocolate almond butter mixture onto one pretzel.
Drop enough mixture to fill in the pretzel.
The more you scoop, the thicker the filling will be
Using the remaining pretzels, place one pretzel over the filling. Press down lightly to make a pretzel bite.
Repeat until you’ve made all of the pretzel bites.
Place the sheet into your freezer for onehour.
Remove from the freezer. Enjoy!
Store in an airtight container in the refrigerator for 12 weeks.
At room temperature storage, the pretzel bites will be slightly soft, butstill portable.
Wrap in wax paper, parchment or plastic, then pack in a hard container to bring it on the go.
Store in the freezer for 34 weeks.