OK snackheads, cast your vote: team salty, team sweet or team savory? 🍫🥨🥜
I refuse to pick so…
✔️Salty: Himalayan Pink Salt Pretzels
✔️Sweet: Dark Chocolate
✔️Savory: Chickpea PUMPKIN Cookie Dough
YOUR FAVORITE SNACK SAMMYS GOT A FALL UPGRADE:
🧡Plant Based
🧡Gluten Free
🧡Dairy Free
🧡Guilt Free
Because who really enjoys having to choose between salty, sweet or savory?
Obviously not me.
| Prep Time | 20 minutes |
| Servings |
sandwiches
|
Ingredients
- 1/2 cup Chickpeas roasted or dried
- 1/4 cup Pumpkin Puree
- 2 tbsp Oat Flour or almond flour
- 2 tbsp Peanut Butter creamy
- 2 tbsp Maple Syrup
- 20-30 FitJoy Himalayan Sea Salt Pretzels
- 3/4 cup Chocolate:
- 1 tbsp Coconut Oil
- 1-2 tbsp Pumpkin or Pepita seeds
Ingredients
|
|
Instructions
- Line a cookie sheet with parchment paper and set aside.
- In a food processor pulse mix together the chickpeas, peanut butter, flour and maple syrup until well combined.
- In a bowl combine the mixed dough and pumpkin, swirling the pumpkin into the mix.
- Take one tbsp size of the mixture and place it on to each pretzel then top with another pretzel.
- Freeze for 10 minutes.
- While the pretzels are in the freezer, prepare the chocolate mixture by melting together the chocolate chips and coconut oil.
- Dip the pretzel bites halfway into the melted chocolate, add pumpkin seeds then place bites back on baking sheet.
- Freeze for at least 10 minutes.
- Store in the fridge or freezer.
Recipe Notes
FitJoy (Plant based, Gluten Free + Grain free) Pretzels can be purchased here: https://fitjoyfoods.com