Salted Pretzel Slice
This is the perfect chocolatey slice for the most romantic day of the year. You must make this Salted Pretzel Slice for your loved one, or yourself!
If you are gluten free you can leave out the pretzels and directly replace the rolled oats with raw buckwheat groats in the cookie dough.
Serves: 12
Time: 25 minutes
Ingredients –
Cookie Dough:
1 1/2 cups rolled oats
3 tbsp tahini or nut butter
3 tbsp maple syrup
3 tbsp water
1/4 tsp sea salt
1/2 cup pretzels
Vanilla Butter:
1 1/2 cups desiccated coconut
1/4 cup cashew, almond or peanut butter
1-2 tbsp maple syrup
1 tsp vanilla bean paste or extract
1/4 tsp sea salt
Tahini Chocolate:
150g dark chocolate, melted
2 tbsp coconut oil
2 tbsp tahini
1/4 tsp sea salt
Toppings (optional):
Pretzels
Sesame Seeds
Method –
Line a loaf or slice tin with baking paper and set aside.
Add the rolled oats into a blender and blend into a fine flour. Add tahini or nut butter, maple syrup, water and salt to the blender and blend until you have a smooth cookie dough mixture. Add the pretzels and pulse until well combined and slightly broken up.
Place the cookie dough mixture into the lined loaf or slice tin and evenly press flat, using the back of a spoon. Set aside.
To make the vanilla butter, simply place everything into a blender and blend until smooth. Pour the vanilla butter over the cookie dough base and evenly flatten using your fingers or the back of a spoon. Set aside.
Lastly, make the tahini chocolate. Over a double boiler or in the microwave, melt the chocolate and coconut oil together.
Once melted, add tahini and sea salt. Mix until well combined. Pour the chocolate over the vanilla butter.
Top with pretzels and sesame seeds, if using. Place the slice in the freezer to set for 3 hours.
Once set, cut into slices and store in an airtight container in the fridge for up to 10 days or the freezer for up to 2 months.
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