Salted Chocolate Covered Pretzels
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~ raw, vegan, gluten-free ~
A pretzel is NORMALLY a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. Pretzels in stick form may also be called pretzels in the English-speaking context.
The size varies from large enough for one to be a sufficient serving, too much smaller. So keep this in mind as you create your pretzels. I will give some basic guidelines on how to create them, but in the end, you can add your own twist to themā¦ literally.
This will be one of those recipes that you can tuck away and pull out when you are in the mood for something crunchy and salty. Due to the nature of the ingredients and how it is made, and they should have a pretty long shelf-life, providing you donāt eat them all in one sitting. hehe
This recipe turned out to be a huge hit. I have run them through a tough panel of taste testers, and everyone commented on how wonderful they were and couldnāt believe that they werenāt the real thing. I have already released the recipe to make the pretzels for a great salty and savory snack. By adding chocolate they are transformed into a sweet and salty snack, so I wanted to give them their own posting.
As far as the basic recipe goes, I am not going suggest substituting any of the ingredients. It took me some time to find the right balance of flavors to recreate the flavor of a real pretzel. As far as the chocolate goes, you can make a raw hardening chocolate coating or use organic, vegan chocolate chips (not raw). Just know that there are options that can meet you where you are on your culinary journey. I hope you donāt mind a short run of pretzel porn to get your mouth-watering. :)
Ingredients:
yields 5 cups dried 1ā³ pieces
Outer Coating:
Preparation:
- In a food processor, fitted with an āSā blade, pulse together the almond pulp, ground flaxseed, and salt.
- Add almond butter, water, aminos, maple syrup, and vanilla. Process until everything is well combined.
Piping bag ā
- You will need a disposable piping bag and a 1/2ā³ piping tip.
- Once you have the tip in place, put the bag in a tall glass, and fold the edges over the glass.
- This will create a stand, and it will make it easy to fill it with the batter. I posted the photos below.
- Fill the piping bag with batter (I had to refill the bag a second time). Work all of the air bubbles out of the bag so that it doesnāt āburpā while creating a line of dough.
- Place a teflex sheet on the mesh sheet that comes with the dehydrator.
- Hold the bag at a 22 1/2 degree angle (or 22 haha) and with steady, consistent pressure, squeeze the batter out and slowly slide the tip down the teflex sheet.
- Donāt go too fast and cause the line to break and donāt go too slow which will cause bulges. You will quickly get the hang of it.
- Create solid lines from one side of the tray to the other. I have an Excalibur dehydrator that has large square trays.
- Sprinkle coarse sea on top and lightly press it into the dough. Because we are not using yeast these pretzels wonāt rise causing the dough to grab onto the salt, so we have to help it a little.
- Dehydrate at 145 degrees for 1 hour to set the āouter crust.ā Cut into 1ā³ pieces and then place them on the mesh sheet. Continue drying at 115 degrees for 6-8 hours or until dry. They do firm up a tad more once they cool.
- Dip the pretzels in your choice of chocolate coating. Allow them to dry on parchment paper, then store in an airtight sealed container.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Donāt own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Ā© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free, Vegan
Yum! I hardly ever have almond pulp in the house but the next time I do I have GOT to make these! Happy Weekend!
Hi Laurenā¦ I understand, it often takes me some time to build up a supply myself. I have so many recipes that I have created on paper but donāt have enough pulp to execute them. If I had a family of 6, I would be making almond milk daily and ooh manā¦I would be in pulp heaven. haha I think I need to start a business of ā¦ oh oh, get thisā¦ remember back in the day (I donāt but I have seen it in movies lol) where there use to be milkmen? They delivered milk to peopleās door steps? I should start that business back up in my local area but make it nut milksā¦ then I would have ample supply! Hmmmā¦ going to ponder on this. haha
Pretzel porn is right, I cannot wait to make them ā they look downright delectable!!
Talk about putting āSexyā into pretzel huh? hehe I hope you make them and enjoy! Have a wonderful dayā¦amie sue
I have almond pulp that I have dehydrated stored in the freezer..do u think it can be re- moistened to use in this recipe or would freshly made from almond milk be better?.. Thanks
Hi Deniseā¦ I love that you have dehydrated almond pulp, frozen and ready for use! Once dried it wonāt really rehydrate to its original state and it would be a denser form to use for this recipe. It would still taste good so it would be worth a shot if you really want to test it out. If you do Denise, will you please let me know so we can share with others, just in case they are in the same predicament as you? Have a blessed day! amie sue
You never cease to amaze me! Another super yummy recipe that Iām eager to tryā¦thanks soooo much for sharing!!
Hugs~
Awe Gypsiskyā¦ hehe thank you! I hope you try theseā¦ out of this world yummy! Have a blessed evening, amie sue
I am new to raw eatingā¦.how do I make almond pulp?
Hi Karen, please click on the link that I provided in the ingredient list. It will take you to a post I did on how to make it. :) amie sue
I have lots of almond pulp but its already been deyhdrated and turned into flour. I usually donāt have 2 cups of pulp when I make almond milk. Any suggestions?
Hi Loriā¦ I havenāt tried it with dried almond flour, I know it would taste good but it might be more dense. Otherwise, each time you get almond pulp, freeze it till you gather enough together for a recipe. That is what I have to do myself. :) Have a great weekend, amie sue
Is there an alternative to BRAGGS? I try to stay away from that because of the MSG & Tamari because of the Soyā¦.
Hi Catherineā¦ You can use coconut amines as a replacement. https://nouveauraw.com/ingredients/soy-sauce-substitutes/coconut-secret-raw-organic-vegan-coconut-aminos-8-fl-oz/
or Ohsawa Nama Shoyu https://nouveauraw.com/ingredients/soy-sauce-substitutes/ohsawa-nama-shoyu-1Ć10-oz/
Hi Amie-Sue,
I have the pretzels in dehydrator (your recipe turned out perfect and piped easily, btw) ā tomorrow I will do the chocolate coating. Since Iāve never made anything dipped in chocolate, do you have any tips on how to dip the pieces easily ā without too much mess or waste of chocolate?
Thanks darlin!
Hello Adariaā¦.
Well lets see for chocolate dippingā¦ What I did was drop a pretzel into the melted chocolate, then rolled it around with the tip of the a fork. Once nicely coated and Lifted it out and tapped the handle of the fork on the edge of the bowl to knock the excess chocolate off. I then scraped the bottom of the fork on the edge of the bowl as I was getting ready to place it on some wax paper. I used a toothpick to push it off the fork so that it didnāt roll around. This works well for me. Good luck and keep me posted Adaria! amie sue
my fams going to love these ! I just need to figure out how to get enough pulp for all the recipes I want to make at the same time for the week
I hear ya Khymn,
I normally never create enough nut pulp to make large amounts of my recipes but over the past few months I have been making nut milks for my friend. We split the nut cost, she gets the milk and I keep the pulp. I like the arrangement. Perhaps you might find someone to do this with? I will be heading back to OR in about 3 weeks and I wonāt have this opportunity there unless I find someone there who wants to do the same thing. :) Have a wonderful weekend, amie sue