Vegan Dark Chocolate Covered Pretzels
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These Vegan Dark Chocolate Covered Pretzels are a sweet and salty no bake dessert that only requires two ingredients. If you want to get fancy, you can sprinkle a little flaky sea salt on top.
If you love sweet and salty snacks as much as I do, be sure to check out some of my other favorites like my Eggless Sea Salt Dark Chocolate Chunk Cookies, Vegan Dark Chocolate Almond Cookies, or my Dark Chocolate Cinnamon Graham Crackers.
Time to make your own chocolate covered pretzels with my favorite organic pretzels! I found the best organic pretzels recently, and I've been eating often. So, I knew I had to make chocolate covered pretzels with them!
Most pretzels are made with seed oils (sunflower or safflower oil). I have recently been avoiding seed oils, so pretzels were something I had to search for to find without! I came across these organic pretzels made with extra virgin olive oil and they are so good! So, today I'm sharing this recipe for Vegan Dark Chocolate Covered Pretzels!
Why You'll Love This Recipe
2 Ingredients: You will love this easy recipe for Vegan Dark Chocolate Covered Pretzels. This recipe only requires two ingredients: organic pretzels and dark chocolate. You can add a little flaky sea salt on top if you want that little extra saltiness, which is something I love!
No Seed Oils: I use Unique Snacks Organic Sprouted Pretzels for this recipe. These are one of my favorite pretzels because they are the only pretzels that use organic extra virgin olive oil instead of canola or soybean oil, which is so much better for you!
Easy AF: I use organic mini dark chocolate chips as they melt incredibly quick and easy. This way, I don’t have to chop chocolate, which makes these Vegan Dark Chocolate Covered Pretzels even faster to make!
Ingredients
- Pretzels: I use Unique Snacks Organic Sprouted Pretzels in this recipe. I love these organic pretzels because they are made with extra virgin olive oil!
- Dark Chocolate: I use organic mini dark chocolate chips for ease. I love using these because they have no stabilizers, they are naturally vegan, and they melt so well. This is my secret trick, because I hate chopping up chocolate! If you use a dark chocolate bar, you'll need to chop the chocolate into small pieces so it melts easily.
- Flaky Sea Salt: I top these with flaky sea salt. This part is optional, but if you are obsessed with sweet and salty desserts (like me) then you'll definitely want to add this on top of these organic pretzels.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
- Baking Sheet: You'll need a half sheet pan to let the chocolate covered pretzels rest after you cover them.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the chocolate covered pretzels from the baking sheet after they have set.
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
Using a double boiler, add 80% of the mini chocolate chips and melt until it reaches 115°F on a chocolate thermometer.
Remove from the heat and add in the remaining mini chocolate chips and stir to combine completely. Allow the chocolate to come down to 91°F.
Step 3
Dunk each pretzel into the chocolate and place on the parchment paper. I used a fork to do this so the chocolate could easily drop off.
Continue with all the pretzels. You can coat them completely or half dip them. Drizzle extra chocolate on top of the pretzels. Sprinkle with flaky sea salt (optional).
FAQ's
Yes! If you want to do mini pretzels or rods, you can also use those too.
Yes, if you're not vegan, you can use milk chocolate or white chocolate instead!
If you temper the chocolate you can store them in a cool dry place, like your pantry. But, if you don't temper the chocolate, then they are best stored in the fridge. You can even freeze them!
Craving More?
Vegan Dark Chocolate Covered Pretzels
Ingredients
- 454 grams mini dark chocolate chips
- 8 ounces Unique Snacks Organic Pretzels
- Flaky sea salt (optional)
Instructions
- Line a baking sheet with parchment paper.
- Using a double boiler, add 80% of the mini chocolate chips and melt until it reaches 115°F on a chocolate thermometer.
- Remove from the heat and add in the remaining mini chocolate chips and stir to combine completely. Allow the chocolate to come down to 91°F.
- Dunk each pretzel into the chocolate and place on the parchment paper. I used a fork to do this so the chocolate could easily drop off.
- Continue with all the pretzels. You can coat them completely or half dip them.
- Drizzle extra chocolate on top of the pretzels. Sprinkle with flaky sea salt (optional).
Notes
Nutrition
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These are so good!