Peanut Butter & Chocolate Pretzel Bites

Makes 14 balls

Macros: 79 cal, fat 3g, carbs 10g, protein 2g, fibre 1g


1 cup old fashioned or gluten-free oats

1⁄4 cup natural peanut butter

1 Tbsp honey

1 tsp vanilla extract

40 unsalted mini pretzels

4 tsp dark chocolate chips

1⁄2 tsp water


In a small bowl combine oats, peanut butter, honey and vanilla extract. Using a

food processor, pulse 10 mini pretzels to a fine powder. Pour onto a shallow

plate and set aside. Use the food processor again to pulse the remaining 30

mini pretzels into quarter of an inch pieces. Add oat mixture and pulse until

slightly smooth (like 5 short pulses). Don’t over process or the batter will turn

too runny to roll into balls. Spoon batter back in bowl. Line a baking sheet with

parchment paper. Using a teaspoon, scoop oat mixture into your hand and roll

into a ball. The ball should be less than an inch round. Place ball in pretzel

powder and roll until evenly coated. Place on baking sheet and then repeat the

process until batter is gone. Put chocolate chips in a small microwavable bowl.

Use the defrost setting until chips soften — stirring every 20 seconds. When

chips are melted, stir in 1⁄2 tsp of water. The chocolate should slide off the spoon

easily — if it doesn’t, add another 1⁄4 tsp of water. Drizzle the chocolate over the

balls. Place the baking sheet so it is level in the freezer and freeze for 15-20

minutes. Store balls in the freezer in a freezer safe bag or container.

For more protein, add a scoop of powder - not calculated in macros.






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