Brownie Almond Butter Pretzel Bars (gf/vegan)
Which do you prefer: sweet or salty?
My answer: why pick one when you can have both!
With a protein brownie base & a creamy nutty filling, these Brownie Almond Butter Pretzel Bars are sweet & salty perfection!
5 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 261 |
| Fat: | 17 g |
| Carbohydrates: | 20 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 304 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Calculated per serving. | |
by Kat Condon
Serves: 12
Ingredients
Brownie Base
- 0.5 cup0.5 cup0.5 cup Almond Flour
- 0.25 cup0.25 cup0.25 cup Chocolate Protein Powder (Nuzest)
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
Filling
- 0.5 cup0.5 cup0.5 cup Almond Butter
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Coconut Oil
- 0.5 cup0.5 cup0.5 cup Gluten Free Pretzel Twists, crushed
Topping
- 0.5 cup0.5 cup0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
- 1 tsp1 tsp1 tsp Coconut Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, combine brownie ingredients until thick batter forms.
- Press into a lined 9x5 baking pan.
- In a bowl, mix together almond butter, maple syrup and coconut oil until smooth and creamy.
- Stir in crushed pretzels.
- Spread filling over brownie layer.
- Freeze for 10 minutes.
- Melt together chocolate and coconut oil.
- Spread over top of pretzel layer. Sprinkle with sea salt, if desired.
- Chill for 20 minutes or until firm.
- Slice into squares and enjoy!
Add a Note
My Notes:
About This Recipe
Candies Dairy Free Desserts Egg Free FODMAP Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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