Chocolate Peanut Butter Pretzel Poptarts [Vegan, Gluten-Free]

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Delicious soft pretzel outside, gooey chocolate and peanut butter inside. These poptarts have all of your favorite part of soft pretzels: the warm fluffy dough, the slippery outside, and huge chunks of sea salt. Because peanut butter and pretzels are such a power couple, these treats are a major crowdpleaser at parties and with friends and family.

Chocolate Peanut Butter Pretzel Poptarts [Vegan, Gluten-Free]

Ingredients

For the Pretzel Dough:

1 1/4 cups unsweetened unflavored almond milk
2 flax eggs (each egg is 1 tablespoon of ground flax mixed with 2 1/2 tablespoons of water)
1 package of active dry yeast
1/2 cup melted coconut oil
1/4 cup sugar
1 teaspoon salt
4 well sifted cups of gluten-free flour

For the Filling:

1 cup peanut butter
1/2-2/3 cup chocolate chips

For the Topping:

1/2 cup chocolate chips
1/4 cup maple syrup

Other:

3 cups water
Heaping 1/2 cup baking soda
Melted coconut oil, for tops
Chunky sea salt

Preparation

Warm up the almond milk. Don’t let it get too hot.
Pour the milk into a bowl and sprinkle the yeast over top. Allow to sit for about 5 minutes.
Add coconut oil, sugar, flax eggs, and salt. Stir.
Gradually add the flour. You will eventually have to use your hands to knead it.
Cover and let sit 1 hour. The dough will not rise as much as wheat flour dough.
Draw a 6 by 8-inch rectangle on a piece of parchment.
Spread the peanut butter over the rectangle, to fill.
Place the peanut butter rectangle in the freezer.
Roll the dough out to about 1/8-1/2-inch thick.
Cut out rectangles that are 6×4-inch. You should end up with 12 rectangles.
Get your frozen peanut butter rectangle out and cut it into 12 equal squares, 2×2 inches.
Press chocolate chips, pointy side down, into the peanut butter. Return to freezer.
If you are working in stages, this is a good stopping point. You can cover the dough pieces and place them in the fridge overnight. That’s what I did. If you choose to do this, you will need to allow the dough to warm to room temperature.
Get the frozen chocolate peanut butter squares and place each on a dough rectangle. Fold over and seal. Just use your fingertips and some warm water, no fork. If the dough is too cold, it will break when folded. In this case, you will need to cut each rectangle into two smaller 3×4 rectangles.
Preheat the oven to 425°F.
Place a skillet over medium-high heat. Add the three cups of water and the 2/3 cup of baking soda. Allow to come to a boil.
Using a good spatula lower a tart into the water bath. Allow to sit there for 30-35 seconds. You can place two tarts in the water bath at once, but no more than that.
Place the tarts on a parchment-lined cookie sheet as they come out of the water bath.
Brush tops of tarts with melted coconut oil and sprinkle with chunky salt.
Bake for 12 minutes. Tops will be dark and shiny.

To Make the Chocolate Drizzle:

Place the chocolate chips and the maple syrup in a microwave-safe cup. Microwave until melted and runny, making sure you stir every 30 seconds. This will keep the chocolate from burning.
Drizzle the chocolate over the tops of the tarts.

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AUTHOR & RECIPE DETAILS

Gluten-free vegan food, served with lots of love. Annie blogs at Kitchen Window Clovers. When she's not cooking, Annie spends her time cuddling her cat, reading her kindle, and running. She and her husband live in central Ohio but plan to one day move to the mountains. Annie loves banjo music and other folksy beats.