Ingredients
Scale
- 1 cup pretzels, crushed (measure after crushing)*
- 1/2 cup creamy almond butter (or peanut butter)
- 2 Tbsp. honey
- 1/3 cup chocolate chips
- sprinkles (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Crush pretzels by pulsing them in a food processor or placing them in a resealable plastic bag and using a rolling pin to crush them into very small bits. Some bigger pieces are okay.
- Empty the crushed pretzels into a medium mixing bowl. Add almond butter and honey, mixing until fully combined. Place mixture into freezer for ~15 minutes to allow it to firm up.
- Using a tablespoon, shape the dough into 1-inch balls and place onto parchment lined baking sheet. Place back into freezer for another 15 minutes.
- Melt chocolate chips in a microwave-safe bowl in 30 second intervals, stirring periodically to ensure no clumps remain.
- Using a toothpick, dip each truffle into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with sprinkles, if desired. Repeat until all truffles have been coated.
- Refrigerate for ~15 minutes, or until the chocolate coating has set.
Notes
* use a gluten-free brand such as Glutino if needed.
- Prep Time: 15 mins