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Coconut Butter Pretzel Truffles (gluten + dairy-free)

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5 from 1 review

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: About 12 truffles 1x

Ingredients

Scale
  • 6 pitted dates (if too hard soften in hot water for a few minutes)
  • 1/2 cup coconut butter
  • 2/3 cup raw almonds
  • 2/3 cup Glutino Pretzels (any variety, broken ones are fine!)
  • 1 1/4 cups dark chocolate chips or chocolate of choice
  • optional: 1 tsp coconut oil

Instructions

  1. Add almonds to food processor and process until you reach the consistency of a meal and remove (just a few pulses)
  2. Next add in pretzels and process again so it is mostly a fine flour
  3. Remove from food processor and add to a bowl with almond flour
  4. Next, place softened dates in the food processor and process until it forms into a ball
  5. Add the coconut butter and pulse until well combined
  6. Then add in the pretzel-almond mixture and mix until a dough is formed
  7. Once you have a dough that’s easy to form into balls, scoop out a tablespoon or so and roll/carefully form into balls
  8. Set on parchment paper and place in freezer to chill
  9. Next melt chocolate in a double boiler or in the microwave in 30 second increments
  10. Once melted, stir in coconut oil if needed to really thin the chocolate out
  11. Remove truffles from freezer and then, one at a time, dip them into the melted chocolate
  12. Use a fork to remove them and tap away excess chocolate then transfer back onto parchment paper and top with pretzel pieces
  13. If you have leftover chocolate, double dip the truffle or save for another recipe!
  14. Repeat until all truffles are dipped. Place back in the freezer to set
  15. *Store in fridge for a week or freezer for a couple of months
  • Author: rachel mansfield
  • Category: gluten-free
  • Cuisine: dessert, truffles

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https://rachlmansfield.com/coconut-butter-pretzel-truffles-gluten-free/