This article has been syndicated to Her Campus from Healthy Helper by Kaila Proulx, a Her Campus Blogger Network member. Read the full post here.
Homemade sweet and salty candy with lots of crunch! This Caramel Peanut Pretzel Candy is a healthy take on traditional pretzel bark. There’s no added sugar, it’s vegan, and can also be made gluten-free… it’s the candy snack you can feel good about munching!
Ingredients
- 1 cup pitted medjool dates (approx. 6 large)
- 1 1/2 cup +1/2 cup water
- 1/4 cup almond butter (or peanut butter)
- 2 tbsp coconut oil, melted
- 3 cups gluten-free pretzel sticks, measured and then broken slightly
- 1 cup dry roasted peanuts
- 1/4 cup chocolate covered cacao nibs
Instructions
Preheat oven to 350. Place dates and 1 1/2 cups of water in a pot and bring to a boil. Boil until most water is removed. Places date and water mixture in a food processor with an additional 1/2 cup of water. Puree until smooth. Return date mixture to the pot and add almond butter and coconut oil. Heat on low until evenly combined. Remove pot from stove. In a large mixing bowl, combine pretzels, peanuts, and cacao nibs. Pour date mixture over pretzel mixture and stir until evenly coated. Spread pretzel mixture on a parchment paper lined baking sheet. Bake for 12 minutes. Remove from oven and let tray cool completely on a wire rack. Break the candy into pieces and store in an airtight bag in the refrigerator.
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