I made this Vegan Pretzel Bark for my family’s Sunday brunch last month. The pretzels gave it sweet and salty crunch, and my nephew ate it fast.
The recipe is easy to follow and requires minimal ingredients, making it perfect for a quick snack or a festive occasion. You’ll love how quickly this treat can disappear at gatherings or simply as an after-dinner treat.
Easy Vegan Pretzel Bark Recipe
This Vegan Pretzel Bark features a base of crunchy pretzels coated in melted dairy-free chocolate and topped with a sprinkle of sea salt. The sweet and salty combination creates a delightful contrast, and the bark can be made in under an hour, yielding about 12 servings.
Ingredients
- 2 cups mini pretzels
- 1 cup dairy-free chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup crushed nuts or seeds (optional)
- 1/4 teaspoon sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange Pretzels: Spread the mini pretzels evenly on the prepared baking sheet in a single layer.
- Melt Chocolate: In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until melted and smooth.
- Pour Chocolate: Drizzle or spread the melted chocolate over the pretzels, ensuring they are well coated. If desired, sprinkle crushed nuts or seeds on top.
- Chill and Set: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is completely set.
- Break and Serve: Once set, break the bark into pieces and sprinkle with sea salt before serving. Store in an airtight container at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 pieces
- Calories: 150kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 18g
I store the bark in the freezer for up to one month. The stay crunchy, and I serve straight from the freezer.
