Vegan chocolate pretzel bars

Vegan chocolate pretzel bars

Total: 1 hr 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 267 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 3 g

Salt and chocolate are definitely a weakness of mine. This combination always triggers an explosion of flavours on my palate. A layered cake with a crumbly base, melting caramel, a pretzel layer and the finest chocolate. This recipe is inspired by chocolate pretzels – this time in cake form.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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75g coconut flour
20g salted pretzels
2tbsp agave syrup
20g coconut oil (room temperature)
2tbsp coconut milk

Caramel layer

14 Medjool dates, pitted
30g margarine (vegan)
3tbsp peanut butter
1tbsp coconut milk
1tbsp coconut oil
1tbsp agave syrup
1tsp vanilla paste
½tsp salt

Chocolate layer

150g dark chocolate, broken into pieces
2tbsp coconut oil
1tbsp coconut milk
12 salted pretzels
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How it's done


Blitz all of the ingredients in a blender. Press the mixture over the base of a medium-sized, square silicone tray. Place the tray in the freezer until it is needed again.

Caramel layer

Puree all of the ingredients in a blender until smooth. Spread the mixture on top of the base layer and smooth down.

Chocolate layer

Place the chocolate, coconut oil and coconut milk in a thin-sided metal bowl, melt in a hot bain-marie while stirring, pour on top of the caramel layer, allow to cool slightly. Top with the pretzels. Cover and refrigerate the tray for 1 hr. Cut the mixture into 12 equal pieces.


Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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