With snacks for guests, children and individuals with food allergies, and dairy intolerance.
An easy to make recipe that is done in 20 minutes.
A nice crunch snack, with a creamy sweet chocolate, and a hint of salty flavour.
They can be left in a container out of the heat for 1-2 weeks. No need to put them in the fridge as the chocolate has hardened.
I chose the Dairy free dark chocolate chips to melt, but there is also the light tasting chocolate chips. There is the Enjoy Life brand and others that are free from allergens. If you prefer to avoid the sugars, then there is the Krista stevia chocolate chips. There is also the bars that are made with monk fruit, or dairy free as an option as well.
Vegan, Vegetarian, plant based, celiac friendly, diabetic friendly, low sodium friendly, and children love these friendly.
Chocolate Covered Pretzels - Gluten and Dairy Free
Equipment
- Small Pot
- Small bowl
- whisk and small spoon
- tsp, 1/2 cup
- Parchment Paper
- Baking Pan
Ingredients
- 1/2 cup Chocolate chips Dark or Dairy - Gluten and Dairy Free. Or Sugar Free. Depending on diet, food allergies.
- 1 tsp Refined Coconut oil It has no coconut taste
- 1 Bag of gluten free pretzels
Optional snack idea
- Raisins Organic
- Raw Cashews or Almonds
Instructions
Melt Chocolate
- Add the chocolate and coconut oil to the small pot and set on medium low heat.As the chocolate starts to melt within a few minutes. Take it off the heat and stir with a small whisk so it is well blended.Add the melted chocolate to the small bowl and let cool for 2 minutes.
- Hold the pretzel at one end and dunk it into the melted chocolate half way. Bring it up out of the chocolate and allow most of the chocolate to drip off.Place the pretzel salt side up on the parchment papered baking pan.Repeat each pretzel and place them side by side on the baking pan.Allow to cool and harden in the freezer flat for 12 minutes.
- If you would like double chocolate, then repeat the process of dunking again. Freezer for 12 minutes.
- The are ready to serve!
- Store in container in the fridge or cupboard out of the sun and heat.Good for 1 - 2 weeks.
- Note: if you would like to make a few chocolate covered raisins, then use a spider strainer spoon or small spider strainer to lightly coat them with chocolate.Put a plate underneath as you drip the chocolate over them, and use a spoon to separate and cover each.Place them on a parchment papered baking pan and leave in freezer for 12 minutes.