Sweet, salty, crunchy uber delicious no bake Pretz-nut chocolate bars are made with peanut butter, oats, mini salted pretzels and dates layered with dark chocolate. They are made without any refined sugar, butter, dairy and flour, so perfect for a healthier snack.They are vegan friendly and super easy to make, even children can make them.
When you have some left over Christmas snacks like pretzels, this is a great way to use them up. In my household I’m the only one that likes pretzels, however everyone loves these bars as sweet and salty works beautifully specially in these bars. I love the sweet and salty combination, like peanut M&Ms and jam & peanut butter sandwiches, so this is like a mouthful of heaven!
I used dairy free chocolate, well actually most dark chocolate is dairy free so just check the label, don’t buy special dairy free dark chocolate as it can be more expensive and not as nice. As I’m currently following a vegan diet, I’m trying to make more recipes that can be vegan friendly like this one.
There is no need for sugar in this recipe, as the dates are so naturally sweet and agave nectar give it that little tiny bit of extra sweetness. Dates are brilliant to add to help bind together the mixture and adds natural sweetness and no one would ever know!
I used crunchy peanut butter to add just a little more texture to the bars, but smooth peanut butter will work just as well. If you have any other nut butters like almond or cashew butter can be used also.
Once you have made a batch of these bars they do keep well, at least a few weeks. I enjoy playing with different ingredients and see what works and what doesn’t, and these work far to well….I can’t stop eating these bars.
Chocolate is always a must in my opinion, specially when making a sweet treat! Adding the layer of dark chocolate to this bar just gives it the indulgent feeling, but as its dark chocolate this makes it not as naughty. These bars are brilliant for a mid morning or mid afternoon snack coupled with a cuppa or for a quick afternoon treat once the kids come home from school.
80g Salted Mini Pretzels
150g Dried packed dates
6 Tbsp Peanut butter
Squeeze of Agave Nectar
2 Tbsp Almond Milk
1 Tsp Coconut oil
200g Dark Chocolate
Into a food processor add all but 1-2 of the pretzels and oats.
Blitz until the pretzels breakup into smaller pieces about 30 seconds.
Add in dried dates, peanut butter, agave nectar and 1 tablespoon of milk to start.
Blitz in the food processor again until the dates and peanut butter is mixed in well, if it looks at little dry then add another tablespoon of milk.
Into a flat bottom lined and greased dish or tray add the pretzel oat mixture
Press down the pretzel oat mixture until level and tightly packed, chill in the refrigerator for about 30 minutes to set.
Breakup dark chocolate and place into a Pyrex jug and add coconut oil, melt in the microwave 30 seconds at a time until the chocolate is melted.
Remove the bar base from the fridge and pour on the melted chocolate.
Tilt the tray to ensure all the chocolate is covering the top, if your chocolate is slightly thicker then smooth over with a pallet knife.
Breakup the 1-2 pretzels reserved and sprinkle over the top of the chocolate
Chill in the refridgerator for at least 2 hours until the chocolate has hardened.
While still in the tray or dish, using a sharp knife slice into 16 smaller pieces.
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