Vegan Peanut Butter Pretzel Truffles

Peanut butter, chocolate, and pretzels go together. If you think about it, they were separated practically at birth. Let’s fix it, I say. Who’s with me?!

This dessert is ideal for Valentine’s Day, as it is salty-sweet and melts in the mouth. It is also very shareable. What else could you want in a romantic romantic holiday dessert?

You’re having a bad hair day.

Your coworker has a desk that is lined with flowers.

You can see the paint chipping off your fingernails

You’re planning to watch Friends with Ben and Jerry re-runs on V-Day

Who cares? Valentine’s Day doesn’t really care about this. It’s all about love. That includes loving yourself. Make these six-ingredient peanut butter pretzel truffles, and enjoy a few of them by the fire. (Or your faux Netflix fire…Gah, I love technology.)

The outside is made of chocolate. It’s your choice whether you want to go with bittersweet, dark chocolate, or milk chocolate. When making candy, I prefer bittersweet because it melts well and goes with the salty flavor.

All that’s left to do is sprinkle the pretzels with some more crushed pretzels or pretzel pieces.

Crushed is a good choice if you want to leave something up to the imagination. It’s almost like asking, “What’s in there? The suspense kills me!

You can go for the broken bits if you’re like me and hate mysteries. It’s like, “Yeah, there are pretzels inside.” “YERR GOING TO WANT THAT.”)


  • Half a cup of pitted deglet or Medjool dates (soaked for 10 minutes in warm water, then drained).
  • Salted Natural Peanut Butter, 1/2 cup
  • I used half of each: 3/4 cup raw peanuts or almonds
  • Half a cup of mini pretzels (broken/packed + more for toppings // Gluten-free for those who are gluten-free)
  • Chop 1 1/4 cups dairy-free dark chocolate or semisweet.
  • Coconut oil, 1 tsp ( optional).


  • Place the peanuts or almonds into the processor and process them until they reach the consistency of the meal.
  • Add pretzels to the mixture and continue processing until there are only small pieces left. Remove the mixture from the bowl and set it aside.
  • Place the dates in a food processor and pulse until you get small pieces or it forms a ball.
  • Add the peanut butter next and combine well.
  • Add the mixture of pretzels and nuts a little bit at a time, mixing until you get a dough. It’s okay if you don’t use all of it (you can top the truffles with any leftovers).
  • Once the dough is easy to roll into balls, take one tablespoon and carefully form/roll into balls. Place on parchment paper in the freezer.
  • Then, melt the chocolate in increments of 30 seconds in a microwave or double boiler. Stir in coconut oil once the chocolate has melted to thin it out and make it easier to dip truffles.
  • Remove the truffles from the freezer, and then dip each one into melted chocolate. Remove them with a fork and remove excess chocolate. Add pretzel pieces or more crushed pretzels to the top of the parchment paper. If you have any leftover chocolate, I suggest using it to double dip the truffles (because that’s fun) or dip pretzels into it.
  • Repeat this process until all truffles have been dipped. Put the truffles back into the fridge or freezer to set. Keep leftovers at room temperature in an airtight bag or container. For longer-term storage, transfer to the freezer.

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