Peanut Butter Pretzel Fudge

Peanut Butter Pretzel Fudge

Sometimes my food fantasies build up to a dessert that I can’t even stop thinking about. The inspiration for this was likely just chocolate dipped pretzels. But those do lack a few things. Namely more chocolate, and peanut butter, and nuts! Now it is all complete. This is a delightfully milky (almond milky!), peanut buttery fudge with a really interesting playful texture thanks to the combination of pretzel pieces and hazelnuts. And the little bit of saltiness just make the sweet more three dimensional.

It is incredibly easy. No baking. Takes like 15 minutes or so and the whole recipe can be explained in about  a minute. The video doing just that is below, followed by the formal recipe.

#vegan #plantbased #pretzels #peanutbutter #hazelnuts #chocolate #dessert

5 from 2 votes
Peanut Butter Pretzel Fudge
Prep Time
15 mins
Total Time
15 mins
Course: Dessert
Cuisine: Vegan
Servings: 6 servings
Author: Maya Sozer
  • 1 cup pretzel plus more for decoration
  • 1 cup peanut butter
  • 3/4 cup maple syrup
  • 2 tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • 1/4 cup dutch process cocoa powder
  • 1 cup almond milk
  • 1 cup hazelnut roasted
  1. Put pretzels in the food processor, and grind into coarse pieces. Transfer the pretzel pieces into a large bowl.
  2. In the food processor, add peanut butter, maple syrup, coconut oil, vanilla extract, cocoa and the almond milk. Mix until uniform.
  3. Put the mixture into the bowl with pretzel pieces, add the hazelnuts and mix.
  4. Line a small cake pan with parchment paper. I used a 5in by 7in (~13cm by 18cm) loaf pan. Pour the fudge mixture in, decorate the top with pretzels and put it in the freezer for at least 4 hours.
  5. Serve frozen, or slightly thawed

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