All you need to make these multi-textured babies happen in your kitchen is a few simple ingredients.
Chocolate, any nut/seed butter, mini pretzels, (optional) peppermint extract and crushed candy cane.
And a microwave, some molds (muffin liners will also do) and freezer. Boom. Desserts.
Peppermint or not, let me know if you give this easy creation a try!
Small-batch Chocolate Pretzel Truffles
Servings: 5 servings
Calories: 114kcal
Equipment
- Mini muffin or candy molds (mine was an ice cube tray from Ikea)
Ingredients
- 1/3 cup chocolate chips (or chopped chocolate) (60 g) divided
- 2 tbsp any nut/seed butter (32 g) I used almond butter, use any flavor you like!
- drop of (optional) peppermint extract
- 10 mini pretzels
- sprinkle of (optional) crushed candy cane
Instructions
- You’re gonna need candy/mini muffin molds.
- Melt chocolate in 30 sec microwave increments (add a drop of coconut oil if you need to make it runny).
- Use half the chocolate to cover each cavity, freeze to set.
- Add nut/seed butter and peppermint extract to the bowl of chocolate (microwave again if you need) stir until smooth.
- Add this in the cavities about 1 heaping tsp each.
- Press a mini pretzel, sprinkle (optional) crushed candy cane, freeze to set.
- Keep in room temp or refrigerated, enjoy!!
Nutrition
Serving: 2 truffles | Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.5mg