It’s no secret that peanut butter, pretzel and chocolate go together. They were practically separated at birth, if you think about it. I say, let’s fix that. WHO’S WITH ME?!
This dessert is perfect for Valentine’s Day because it’s salty-sweet, melts in your mouth and is highly shareable. What more could you ask for in a romantic holiday dessert?
But even if V-Day is not romantic for you…
Say, you hate all members of the opposite sex (we’ve been there)
You’re having a bad hair day
Your coworker’s desk is LINED with flowers (ugh, Rhonda)
Your fingernail paint is chipping
Your V-Day plans include watching re-runs of Friends with Ben and Jerry
WHO CARES? Valentine’s Day isn’t about that anyway. It’s about love, and that includes loving yourself. I suggest you start loving yourself by making these 6-ingredient peanut butter pretzel truffles and enjoying a few by the fire. (Or your faux Netflix fire…Gah, I love technology.)
The center of these guys is simple: Pretzels, peanut butter, dates and almonds. That’s it!
And the outside is all chocolate. Choose dark or milk or bittersweet; it’s really your call. I usually opt for bittersweet when making candy because it cooperates best when melted and pairs well with salty flavors.
The only thing left is to sprinkle these with a few more crushed pretzels, or little pretzel pieces.
If you’re about leaving something to the imagination, go for crushed. (It’s like “What’s inside? I DON’T KNOW but the suspense is killing me!)
If you hate mystery like me, go for the broken pieces. (It’s like “Yeah, there’s pretzels in there. YERR GONNA WANT THAT.”)
You’re gonna love these truffles. They’re:
Studded with pretzels
Swimming in chocolate
& Borderline addictive
Happy candy making, friends! As always, if you make these little gems take a photo and put it on Instagram! Then tag me @minimalistbaker (and don’t be a private user or I can’t see it, and that usually ruins my day). I’d love to see your candy making in action! Hugz.
- 1/2 cup pitted medjool or deglet noor dates, soaked in warm water for 10 minutes then drained
- 1/2 cup salted natural peanut butter
- 3/4 cup raw almonds or roasted peanuts (I used half portions of both)
- 1/2 cup mini pretzels (GF for gluten-free eaters), broken/packed + more for topping
- 1 1/4 cups chopped dairy-free dark or semisweet chocolate
- optional: 1 tsp coconut oil
- Place peanuts and/or almonds in the food processor and process until you reach the consistency of a meal.
- Then add in pretzels and process until only small bits remain. Remove mixture from bowl and aside.
- Next, place soaked dates in the food processor and process until small bits remain and/or it forms into a ball.
- Next, add the peanut butter and mix until well combined.
- Then add in the pretzel-nut mixture a little at a time and mix until a dough is formed. You shouldn't need to use it all (which is fine because you can use any leftovers for topping the truffles).
- Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. Set on parchment paper and place in freezer to chill.
- Next melt chocolate in a double boiler or in the microwave in 30 second increments. Once melted, stir in coconut oil (or sub canola) to help the chocolate thin and become easier to dip the truffles.
- Remove truffles from freezer and then, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with pretzel pieces or additional crushed pretzels. You will likely have leftover chocolate, which I recommend using to either double dip the truffles or dip pretzels in (because it's fun).
- Repeat until all truffles are dipped. Place back in the freezer or fridge to set. Store leftovers in an airtight container or bag at room temperature. Transfer to freezer for longer term storage.