These white chocolate raspberry pretzel bars really have it all: the cake is soft and fluffy, the cool chocolate is crispy and melts, the freeze-dried raspberries are fruity-sour and the pretzels are salty and crunchy!
Also they are super quick to make, look like from a posh hipster café (according to Tom) and they are very easy to transport.
If you liked my chocolate pretzel bars, you don’t want to miss these!
Recipe for the white chocolate raspberry pretzel bars
- 2 cups flour (240g)
- 3/4 cup coconut sugar (75g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup plant milk (240ml)
- 1/3 cup plant oil (80ml)
- 1 tablespoon apple cider vinegar
- 2 bars of white chocolate (I love this one)*
- 1 teaspoon cocoa butter
- freeze-dried raspberries*
- edible gold dust*
How to make the white chocolate raspberry pretzel bars
Preheat the oven to 180°C/ 350° Fahrenheit.
Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
Spread the dough out in a greased square baking tin, the one I use* is 24 x 35 cm/ 9,5 x 13,7 inch.
Bake for 25-30 minutes and let cool off.
Carefully melt the white chocolate and the cocoa butter in a pot over hot water and and spread it on the cake.
Sprinkle with crushed freeze-dried raspberries and gold dust, then add the pretzels.
Cut into pieces and keep the white chocolate raspberry pretzel bars in the fridge in an airtight container.
I like to call the halloween version of the white chocolate raspberry pretzel bars my crime scene cookies.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
You might also like
When I was a child, I stayed a lot with my grandparents in Holland.…20. February 2021
These white chocolate raspberry pretzel bars really have it all: the cake is soft…25. January 2021
It’s 2021 and I hope you’re not over sweets yet, because here comes the…3. January 2021