Chocolate Dipped Pretzels - Phase 3

Chocolate Dipped Pretzels
P3
4 grain servings, and a partial fat serving

Use these as a grain and fat serving for breakfast or dinner of Phase 3

8 sprouted wheat pretzels- Unique brand
¼ cup cocoa/cacao
¼ cup xylitol
3T coconut oil
Pinch of salt

Melt coconut oil over low heat. Whisk in the xylitol and stir until dissolved. Whisk in cocoa and salt- until very smooth. Taste and adjust sweetness, if you like.
Lay out a small sheep of parchment paper. Dip the pretzels in the chocolate mixture, and place on the parchment, or lay them out and drizzle it over with a spoon. Place the pretzels in the fridge for 15 minutes, or until the chocolate has hardened.
Store in the fridge. Coconut oil melts at 74 degrees.

Ultimate Chocolate Dipped Pretzels
P3
4 grain and healthy fat servings

8 sprouted wheat pretzels- Unique brand
¼ cup cocoa/cacao
¼ cup xylitol
3T coconut oil
Pinch of salt
2T raw coconut or raw almond butter
¼ cup chopped pecans or walnuts

Melt coconut oil over low heat. Whisk in the xylitol and stir until dissolved. Whisk in cocoa and salt- until very smooth. Taste and adjust sweetness, if you like.
Lay out a small sheep of parchment paper.

Spread the raw nut butter on the bottom half of each pretzel, using even amounts on each.

Dip the pretzels in the chocolate mixture, and place on the parchment, or lay them out and drizzle it over with a spoon. Sprinkle with the chopped nuts while the chocolate is still soft.  

Place the pretzels in the fridge for 15 minutes, or until the chocolate has hardened.

Store in the fridge. Coconut oil melts at 74 degrees. 

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