Go Back
–+ servings
Print Recipe
5 from 1 vote

Small-batch Chocolate Pretzel Truffles

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, christmas, easy recipes, gluten-free, holidays, no-bake, peppermint, plant-based, small-batch, truffles, vegan
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