Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup grass-fed butter, slightly softened
  • 0.33 cup coconut sugar
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla bean paste
  • 0.5 tsp fine sea salt
  • 0.5 cup mini dark chocolate chips (70% cacao)
  • 48 mini twist pretzels

Instructions:

  1. Spread 1.25 cups all purpose flour on a baking sheet. Bake at 350°F for 7 minutes until it smells like toasted nuts.
  2. Let the flour cool completely for about 15 minutes.
  3. Beat 0.5 cup softened butter and 0.33 cup coconut sugar in a bowl. Mix for 3 minutes until the mixture looks pale and fluffy.
  4. Add 2 tbsp maple syrup and 1 tsp vanilla bean paste to the butter mixture. Continue beating until the liquids are fully incorporated.
  5. Slowly add the cooled flour and 0.5 tsp sea salt to the wet ingredients. Mix on low speed until no streaks of white remain.
  6. Gently stir in 0.5 cup mini dark chocolate chips with a spatula.
  7. Scoop about 1 tablespoon of dough and roll it into a ball. If the dough is too soft, pop it in the fridge for 10 minutes first.
  8. Place one dough ball on a mini twist pretzel, then press another pretzel on top. Press until the dough reaches the edges.
  9. Place all 24 assembled bites on a tray. Chill in the refrigerator for 30 minutes until the dough feels firm to the touch.