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Vegan chocolate pretzel bars

CHOCOLATE PRETZEL BARS

These vegan chocolate pretzel bars are the perfect thing to bring to a party, watch the omnis have a foodgasm and then tell them it's vegan!
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Course Desserts, Recipes, Sides & Fingerfood
Cuisine Fusion cuisine
Servings 12 cookies

Recommended Equipment

kitchen scales*
measuring spoons*
measuring cup*
medium baking tin*
double boiler melting pot*
cooking thermometer*

Ingredients
  

  • 240 g flour
  • 90 g coconut sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tsp vanilla
  • 240 ml plant milk
  • 80 ml plant oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 bars of brown chocolate vegan chocolate with rice or oat milk
  • 7-10 mini pretzels
  • 1/2 bar dark chocolate check if vegan
  • 2 tablespoons dried rose petals

Instructions
 

  • Preheat the oven to 180°C/ 350° Fahrenheit.
  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
  • Line the baking tin with parchment paper and spread the dough evenly.
    spreading the dough
  • Bake for 30 minutes and let cool off. Remove from tin.
  • Now you're tempering the brown chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.
    Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.
    Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F).
    Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 29-30°C (84-86°F).
  • Spread it on the cake. Swirl into a nice pattern if you like.
  • Then add the pretzels.
  • Melt the dark chocolate with the same method, but the melting temperature should be 45-49°C (113-120°F), and then you should aim for 31°C (88°F).
  • Fill the dark chocolate into a piping bag or a self-made little paper cone.
  • Decorate the cake with the chocolate and sprinkle dried rose petals.
  • Then cut into pieces, refrigerate for 10 minutes and serve.

Notes

The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.
The cake can also be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen. 
Keyword buffet, guests
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet