Vegan Pretzel Cookie Dough Sandwiches

If hearing “vegan pretzel cookie dough sandwiches” doesn’t instantly make you crave them, here is something that will: they are no-bake, pantry-friendly, ready in 5 easy steps, and… dipped in chocolate for maximum enjoyment!

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Chocolate Dipped Vegan Pretzel Cookie Dough Sandwiches

Vegan Pretzel Cookie Dough Sandwiches


Ingredients

Scale
  • 1 tin white beans (240g drained weight e.g. cannellini, butter beans or chickpeas)
  • 80g peanut or almond butter
  • 30g vanilla protein powder
  • 50g maple syrup
  • ½ tsp salt plus extra to sprinkle
  • 1 tsp vanilla essence
  • 3 tbsp plant-based milk
  • 50g vegan chocolate chips
  • 48 vegan pretzels crisps/thins
  • 100g vegan chocolate, melted

Instructions

  1. Add the beans, nut butter, protein powder, maple syrup, salt, vanilla, and plant-based milk to a food processor and blend until smooth and creamy. Scrape down the sides as necessary and keep going until no lumps remain. It needs to be thick but creamy.
  2. Stir through the chocolate chips and place in a covered bowl in the fridge for 30-60 minutes to cool down and firm up.
  3. Lay out the pretzels ready and melt the chocolate.
  4. Remove the cookie dough from the fridge. Scoop out 1/24 of the mixture (about 20g) and roll into a ball. Lay the ball of cookie dough on top of one pretzel and top with a second pretzel to form a sandwich. Repeat to make 24 pretzel sandwiches.
  5. Dip half of each sandwich in chocolate, lay on a parchment-lined sheet, sprinkle with salt, and chill in the fridge for 20-30 minutes until set.

Notes

Find more of Amy’s recipes on Nourishing Amy.

Chocolate Dipped Vegan Pretzel Cookie Dough Sandwiches Chocolate Dipped Vegan Pretzel Cookie Dough Sandwiches

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