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Salted Chocolate Covered Pretzels

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raw vegan Salted Chocolate Covered Pretzels with sea salt on top

~ 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 them… 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 don’t 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 couldn’t believe that they weren’t 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 don’t mind a short run of pretzel porn to get your mouth-watering.  :)


yields 5 cups dried 1″ pieces

Outer Coating:

showing the inside of raw vegan Salted Chocolate Covered Pretzels with sea salt on topPreparation:

  1. In a food processor, fitted with an “S” blade, pulse together the almond pulp, ground flaxseed, and salt.
  2. Add almond butter, water, aminos, maple syrup, and vanilla.  Process until everything is well combined.

Piping bag —

  1. You will need a disposable piping bag and a 1/2″ piping tip.
  2. 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.
  3. 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 doesn’t “burp” while creating a line of dough.
  4. Place a teflex sheet on the mesh sheet that comes with the dehydrator.
  5. 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.
    • Don’t go too fast and cause the line to break and don’t 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.
  6. Sprinkle coarse sea on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little.
  7. Dehydrate at 145 degrees for 1 hour to set the “outer crust.”  Cut into 1″ 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.
  8. 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:

loading the piping bag when making raw vegan Salted Chocolate Covered Pretzels

loading the piping bag loaded with raw vegan Salted Chocolate Covered Pretzel dough

prepping the piping bag to make raw vegan Salted Chocolate Covered Pretzels

piping bag ready to make raw vegan Salted Chocolate Covered Pretzels

piping out the raw vegan Salted Chocolate Covered Pretzels dough on the dehydrator tray

raw vegan Salted Chocolate Covered Pretzels drying




18 thoughts on “Salted Chocolate Covered Pretzels

  1. Lauren (PB&G) says:

    Yum! I hardly ever have almond pulp in the house but the next time I do I have GOT to make these! Happy Weekend!

    • amie-sue says:

      Hi Lauren… 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 don’t have enough pulp to execute them. If I had a family of 6, I would be making almond milk daily and ooh man…I would be in pulp heaven. haha I think I need to start a business of … oh oh, get this… remember back in the day (I don’t but I have seen it in movies lol) where there use to be milkmen? They delivered milk to people’s door steps? I should start that business back up in my local area but make it nut milks… then I would have ample supply! Hmmm… going to ponder on this. haha

  2. Adaria says:

    Pretzel porn is right, I cannot wait to make them – they look downright delectable!!

    • amie-sue says:

      Talk about putting “Sexy” into pretzel huh? hehe I hope you make them and enjoy! Have a wonderful day…amie sue

  3. Denise says:

    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

    • amie-sue says:

      Hi Denise… I love that you have dehydrated almond pulp, frozen and ready for use! Once dried it won’t 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

  4. Gypsisky says:

    You never cease to amaze me! Another super yummy recipe that I’m eager to try…thanks soooo much for sharing!!

    • amie-sue says:

      Awe Gypsisky… hehe thank you! I hope you try these… out of this world yummy! Have a blessed evening, amie sue

  5. Karen says:

    I am new to raw eating….how do I make almond pulp?

    • amie-sue says:

      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

  6. Lori Anderson says:

    I have lots of almond pulp but its already been deyhdrated and turned into flour. I usually don’t have 2 cups of pulp when I make almond milk. Any suggestions?

    • amie-sue says:

      Hi Lori… I haven’t 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

  7. Catherine says:

    Is there an alternative to BRAGGS? I try to stay away from that because of the MSG & Tamari because of the Soy….

  8. Adaria says:

    Hi Amie-Sue,

    I have the pretzels in dehydrator (your recipe turned out perfect and piped easily, btw) – tomorrow I will do the chocolate coating. Since I’ve never made anything dipped in chocolate, do you have any tips on how to dip the pieces easily – without too much mess or waste of chocolate?

    Thanks darlin!

    • amie-sue says:

      Hello Adaria….

      Well lets see for chocolate dipping… 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 didn’t roll around. This works well for me. Good luck and keep me posted Adaria! amie sue

  9. Khymn says:

    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

    • amie-sue says:

      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 won’t have this opportunity there unless I find someone there who wants to do the same thing. :) Have a wonderful weekend, amie sue

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