Delicious soft pretzel outside, gooey chocolate and peanut butter inside. Gluten free and vegan.
Earlier this year I mentioned (in another pop-tart post, actually) that my husband LOVES breakfast junk food.
He also loves chocolate peanut butter pretzels. If there are any in the house, I’m supposed to hide them and only let him have a few at a time. His idea, not mine. Otherwise, he’ll eat a whole 20 oz canister in one sitting, and then loll about on the couch, gripping his stomach and whimpering.
It was with the most loving of intentions that I took two of his favorite junk foods and combined them into one fantastic, decadent, sweet-salty-chocolaty treat.
In January, he’s buckling down on some hard training for a big race he has coming this summer. I had to throw him this one last hurrah before he turns away from all his naughty sugar treats. All the pizzas. All his favorite IPAs.
It’s a wonderful thing, actually, because I usually crave veggies and if he’s not in the mood for that, I’ll end up making two meals. This change will be a lot less work for me.
I’ll have to admit that I also made these pretzels for selfish reasons. It’s been so long since I’ve had a soft pretzel, and I used to love them. All slippery in their wax paper, chewy and warm with huge chunks of salt — ohhhhh.
Since the onset of my wheat allergy, those have been a no-go. But these treats brought it all back. The crust of these awesome pop tarts tastes just like you got it from a cart of Broad Street in Philly.
Since I enjoyed the crust so much, I didn’t want to totally douse it in chocolate. So there is just a drizzle of chocolate on the outside…..but on the inside, you get a pocket full of melty chocolate and peanut butter. So good.
Obviously I’m excited about these pretzel treats, but I’m also excited because I’m posting my very first video today! It’s not perfect, but it’s kind of perfect to me because I love it. When I get better at filming and editing, I’ll probably look back on it and cringe.
For now, the video makes me totally happy. I know – I know – that usually taking what makes you happy in the moment isn’t the best idea. But sometimes you gotta take that happy moment and run with it, run with all that you have.
- 1 1/4 cup unsweetened unflavored almond milk
- 2 flax eggs
- 1 package of active dry yeast
- 1/2 cup melted coconut oil
- 1/4 cup sugar
- 1 tsp salt
- 4 well sifted cups of gluten-free flour
- 1 cup peanut butter
- 1/2 -2/3 cup chocolate chips
- 1/2 cup chocolate chips
- 1/4 cup maple syrup
- 3 cups water
- heaping 1/2 cup baking soda
- melted coconut oil, for tops
- chunky sea salt
- Warm up the almond milk. Don't let it get too hot.
- Pour the milk into a bowl and sprinkle the yeast over top. Allow to sit for about 5 minutes.
- Add coconut oil, sugar, flax eggs, and salt. Stir.
- Gradually add the flour. You will eventually have to use your hands to knead it.
- Cover and let sit 1 hour. The dough will not rise as much as wheat-flour dough.
- Draw a 6 by 8 inch rectangle on a piece of parchment.
- Spread the peanut butter over the rectangle, to fill.
- Place the peanut butter rectangle in the freezer.
- Roll the dough out to about 1/8 -1/6 inch thick.
- Cut out rectangles that are 6x4. You should end up with 12 rectangles.
- Get your frozen peanut butter rectangle out and cut it into 12 equal squares, 2 by 2 inches.
- Press chocolate chips, pointy side down, into the peanut butter. Return to freezer.
- If you are working in stages, this is a good stopping point. You can cover the dough pieces and place them in the fridge overnight. That's what I did. If you choose to do this, you will need to allow the dough to warm to room temp.
- Get the frozen chocolate peanut butter squares and place each on a dough rectangle. Fold over and seal. Just use your fingertips and some warm water, no fork. If the dough is too cold, it will break when folded. In this case, you will need to cut each rectangle into two smaller 3x4 rectangles.
- Preheat the oven to 425.
- Place a skillet over medium-high heat. Add the three cups of water and the 2/3 cup of baking soda. Allow to come to a boil.
- Using a good spatula (maybe your favorite pancake-flippin' one) lower a tart into the water bath. Allow to sit there for 30-35 seconds. You can place two tarts in the water bath at once, but no more than that.
- Place the tarts on a parchment-lined cookie sheet as they come out of the water bath.
- Brush tops of tarts with melted coconut oil and sprinkle with chunky salt.
- Bake for 12 minutes. Tops will be dark and shiny.
- Place the chocolate chips and the maple syrup in a microwave-safe cup. Nuke until melted and runny, making sure you stir every 30 seconds. This will keep the chocolate from burning.
- Drizzle the chocolate over the tops of the tarts.
I know it's super tempting to want to bite into one of these right out of the oven, but they taste so much better after they've been sitting out for an hour or two. These are so crazy decadent that you might not want to have them all at once. I recommend storing the tarts in the freezer. This will keep the pretzels nice and soft when you re-heat them. Storing in the fridge is not recommended.