Vegan Cookie Dough Pretzel Bites (Edit recipe)

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This recipe involves making Pascha Chocolate Chocolate Chip Cookie Recipe found on the back of our 85% Dark Chocolate Chip Bag. It’s a tried and true recipe that is perfect on its own. This recipe simply takes the idea of raw cookie dough to the next level of yumminess and was inspired by @leanneliveshealthy. Dipping into any Pascha Chocolate will work. We chose to use our Organic Vegan No Milk Baking Chips. That little sprinkle of salt raises the taste buds attention with each bite. A must TRY recipe!

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PREP TIME

40 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

1 Tbsp Chia Seeds, organic recommended
3 Tbsp Water
0.5 cup Vegan Buttery Spread, Vegan Butter Recommended
0.5 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
1.5 cup Gluten Free Flour
0.5 tsp Baking Powder
1 Tbsp Sea Salt
1 cup Dark Chocolate Chips, Recommended 85% Pascha Chocolate Chips
1 cup Pascha Vegan No Milk Chocolate Baking Chips, Recommend Pascha Chocolate No Milk Chips
1 cup Pretzels, Vegan pretzels recommended

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Process

Cook Mode

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

Line baking trays with parchment paper.
In a small bowl, combine the ground chia seeds with water and let sit until a ‘gluey’ consistency forms, about 2 – 3 minutes.
In a separate mixing bowl with an electric mixer, blend butter replacement & maple syrup until well blended.
Add chia seed mixture and the vanilla extract and beat for another 2 minutes.
Add gluten-free flour mix, baking powder and salt.
Sir in the Pascha 85% Dark Chocolate Chips.
Place in refrigerator for about 20 - 30 minutes.
Grab pretzels and place a row on the baking sheet.
Remove dough and add a scoop onto the pretzels and place a top pretzel then slightly squeeze together.
Place back in the refrigerator for 15 minutes.
Melt Pascha No Milk Chocolate over medium low heat stirring as it begins to melt until fully melted.
Remove from heat and pour into a bowl.
Take pretzel bites out of the refrigerator and begin dipping one end into the melted chocolate.
Sprinkle with sea salt.
Place back in the refrigerator for another 15 minutes to harden then enjoy!

Notes

Pro Tip: Store in refrigerator in covered container. Coarse Sea Salt recommended for sprinkling at the end.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	26 g
Carbohydrates:	56 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	997 mg
Fiber:	7 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.