Description
Vegan Chocolate Pretzel Rods are a super fun and delicious dessert to make, gift, and eat! This no-bake dessert is great any time of the year.
Ingredients
Scale
- 24-30 large pretzel rods (or 6-8-ish cups regular twist pretzels)
- 24 ounces vegan chocolate chips (see note 2)
- 1-2 tablespoons coconut oil, optional (see note 3)
- Vegan sprinkles, optional (see note 4)
- Shredded coconut, optional (toast if desired)
- Other toppings as desired, optional, such as crushed nuts
Instructions
- Note about quantity: This recipe makes enough for 24-30 dipped pretzel rods. If you’d like to make fewer, you may want to try the method where you pour the chocolate onto wax paper and roll the pretzel rod in it. This is an ineffective method if you’re making a large quantity, but it’s fine if you just want to make a few and waste less chocolate. If doing this, just melt as much chocolate as you need.
- Melt your chocolate either in a large microwave-safe bowl in 1-2 minute increments (stir each time) or glass measuring cup OR in a double boiler. I recommend adding a tablespoon or two of coconut oil as it thins the chocolate making it easier to work with, but it’s optional.
- Prep work station: While the chocolate melts, get your work station ready. I like to pre-line my quarter sheet pans with wax paper. Get out your sprinkles, toasted coconut, or whatever toppings you’re using. Place a damp kitchen towel or paper towels nearby because it will get messy.
- Prep chocolate: Once the chocolate is melted, give it a good stir until it is completely smooth and pour it either into your tall narrow jar (I like the tall cylindrical weck jar for this, but a drinking glass also works) or pour some onto wax paper if you’re only making a few pretzels.
- Dip pretzel rods: Holding a pretzel rod at one end between your thumb and index finger, carefully submerge the pretzel in the melted chocolate, stopping about 1-2 inches from the end of the rod. Pull it all the way up and hover over the jar, allowing the excess chocolate to drip off. Once the excess has dripped off, quickly but carefully place the pretzel on the wax paper line tray and repeat until the tray is filled.
- Using small pretzels? If you are doing twist pretzels (not rods), pour the chocolate into a bowl and use a fork to dunk the pretzel in, flipping if necessary to coat all sides of the pretzel. Place on the wax paper once you’ve let all the excess chocolate drip off.
- For the toppings, make sure the chocolate is still wet when you do this. Sprinkle your toppings over the pretzels. They’ll be on all sides except for the bottom. If you don’t like that, you can hold your just dunked pretzel over a paper plate and turn it while you add the toppings. You may want someone to help you with this, or maybe you’re totally coordinated and you can do it just fine! I’m jealous of that, because I’m pretty clumsy. You can alternatively roll the pretzel in the toppings, but I find the melted chocolate gets everywhere and kind of messes it up.
- Freeze: Once you’ve filled a tray, carefully place it in the freezer and allow them to harden for at least 1-2 hours. If it’s summer, you may want to leave them in the freezer until you’re ready to eat since they melt pretty quickly.
- Serve: Once chilled, serve and enjoy! I definitely recommend eating these over a plate, especially the ones with sprinkles or coconut!
- Store: These will keep for 3 months in the freezer. If storing at room temperature (don’t do this when it’s hot or leave them in the sunlight), keep in an airtight container and these should stay good for a few weeks.
Notes
- Note 1: I like to use 7 or 8-inch pretzel rods for this. You can use pretzel twists instead (but I’d use a bowl for the melted chocolate). If you are doing rods, it’s helpful to have regular pretzels around to use up the rest of the melted chocolate when it gets too low to dip the rods into.
- Note 2: I love Enjoy Life vegan chocolate chips, but there are other brands out there. Some stores like Trader Joe’s offer semi-sweet chocolate chips that are accidentally vegan, but make sure to read the ingredients label. You can also use chopped dark chocolate bars, though not all dark chocolate is dairy-free, so make sure to read those labels carefully. Finally, there are a number of vegan milk chocolates out there now that would likely work as well.
- Note 3: The coconut oil (vegetable shortening will also work) helps thin out the chocolate making it go further, pool less on the wax paper, and come out smoother, making much nicer looking vegan chocolate covered pretzels. Usually candy melts are used for this. They have a different composition which makes them melt smoother but they are not vegan, so that’s why I recommend just adding a bit of coconut oil to your melted chocolate.
- Note 4: I love Sweetapolita. They have a section with vegan sprinkles and so many colors and styles to choose from! I like using both the regular jimmies (long thin sprinkles) and nonpareils (tiny sphere sprinkles). And you can do any colors that you like, mix and match for any holidays like Christmas, Valentine’s day, etc. Other brands include Supernatural Vegan Sprinkles and 365 Organics by Whole Foods (I’ve on occasion picked up sprinkles that are vegan there).
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snack, Dessert
- Method: No Bake
- Cuisine: American
Keywords: Vegan Desserts, Vegan Snacks, Vegan Chocolate Covered Pretzels