Chocolate covered pretzels have a special place in my heart from having them with my dad when I was a kid. I wanted to amp them up a little, make them special. This little pretzel sandwich definitely hit the mark for me and they’re really easy to make as well. If you’d like to shake it up, you can change the nut butter and the sweeteners as you wish.
How far in advance can I make chocolate covered stuffed pretzels?
These keep really well, so you can make them a month in advance and store them in an airtight container at room temp.
Which pretzels did I use?
I tend to avoid wheat and gluten where possible, but I’m not intolerant of them like I used to be when I was younger. So, I used Biona Spelt Pretzels, but you can use any pretzel you’d like. Obvs avoid BBQ or Sriracha flavours unless you’re going for something whacky. 🙂
What’s the best way to store chocolate covered stuffed pretzels?
These store best in an airtight container at room temp. Tempered chocolate is always best stored at room temp as moisture accumulates on it when it’s stored in the fridge. If you’re not tempering the chocolate before dipping, then store them in the fridge as untempered chocolate won’t keep as well at room temp most times of the year – in temps over 22c. If you want them to keep longer, cover them completely in tempered chocolate, they will keep months.
Do they have to be covered in chocolate?
Dipping them in chocolate is not a necessity, but, c’mon, everything is better covered in chocolate! These are delicious as is, for sure. But, do yourself a favour, and at least eat some dark chocolate with them if you don’t want to dip them in chocolate. Dark or milk chocolate does so well with all these flavours, it’s criminal not to try it. If you don’t know how to dip things in chocolate, check out my free video tutorial here.
I use my own homemade dark chocolate to enrobe these, but you can use your fav chocolate and, if you want to learn how to temper your chocolate, click here.
Fermented Snickers Cheesecake
Ingredients
Brown sugar Crust
- 70 g ground almonds
- 50 g oat flour
- 10 g coconut flour
- 50 g coconut sugar
- pinch sea salt
- 20 g cocoa butter or coconut oil melted
- water, as needed to bind
Fermented Cashew
- 100 g cashews soaked 20 mins in warm water and drained
- 1-2 probiotic capsules emptied
- 75 g water or as needed to blend smooth
Fermented Chocolate ‘Cream Cheese’ Filling
- 1 recipe cashew cheese above
- 80 g coconut sugar or maple syrup
- 50 g coconut oil melted
- 10 g cocoa butter melted
- 15 g cocoa powder
- ¼ tsp sea salt
- Tamari to taste
Peanut Caramel Topping
- 100 g roasted peanuts whole, halved or chopped
- 80 g maple syrup
- 80 g oatly non dairy cream or your preferred non dairy cream
- ¼ tsp fine sea salt
Instructions
Brown Sugar Crust
- In a food processor blend cashews into a fine meal, or omit this step if using ground almonds.
- Add the next set of ingredients and process just to combine.
- Add the third set of ingredients and blend until the dough comes together but not into a ball.
- Finally add the last ingredients and pulse to incorporate, we want to retain their texture.
- Line a baking tin with cling film and press the crust into the bottom of the tin.
- Pop in the fridge to set, about 20 mins while you make the filing.
Fermented Cashew
- Blend the cashews with the probiotics and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Fermented Chocolate Cheesecake Filling
- Combine all ingredients in a high speed blender until smooth.
- If the mixture looks seized, allow it to run in the blender for a few minutes until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Pour into the prepared pie crust and set in the fridge, about 2 hours or freezer, about 30 mins.
Peanut Caramel Topping
- Warm a small frying pan on medium heat.
- Add the peanuts followed by the maple, cream and salt.
- Simmer with the lid off until the mixture reduces and darkens. Refer to class video for specific details.
- Pour onto a greaseproof paper lined tray to cool.
- Once room temperature, add to the top of the cheesecake.
- The caramel will firm slightly when cold.
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