If pretzels, coconut rings and toffee cake were in a love triangle, then these pretzels would be their love children. I’ll admit that these homemade pretzels are more biscuit-like than pretzel, but who cares when they taste this good? Plus, they still have the cute pretzel shape and are coated in chocolate and sprinkles. Perfect.
Lately, I experienced a little fitness slump. But, I’ve jumped back on the fitness train and I’ve rekindled my love for the gym. Honestly, that love never died, I just had to take a step back for health reasons. But I’m back on track and I couldn’t be happier. I love baking almost as much as I love working out. So, it only makes sense that I intertwine the two with protein baked goodies. These homemade protein pretzels have shot straight to the top of my favourite protein-based recipes. For this recipe, I took inspiration from Anna Sward’s Protein Pow recipe book. Trust me, this is one recipe book you will be drooling over.
Speaking of drooling, these pretzels are definitely drool-worthy. The chocolate, coconut and toffee flavours work in harmony to create a super tasty treat to curb that sweet tooth whilst still being healthy!
40g toffee whey protein powder
3 tbsp. melted coconut oil
4. tbsp. coconut flour
100ml skimmed milk
10g dark chocolate
Pre-heat the oven to 180degrees celsius.
Mix all the ingredients, apart from the chocolate and toppings of your choice. Remember, the coconut oil needs to be melted before melting in order to achieve that perfect doughy consistency.
Next, roll out the dough onto a floured surface. Don’t worry about how thin or thick you roll it because you’ll be tearing it up to create those sweet little pretzel shapes anyway. Try to use even amounts of dough, but simply tear off the desired amount of dough, roll and twist til you’ve achieved a pretzel shape that you’re satisfied with!
Place your pretzels on a lined baking tray and pop in the oven for approximately 10 minutes. Whilst they are cooking some of the coconut oil will run out, don’t worry. After 10 minutes in the oven, your pretzels should be ready. You don’t want to overcook them or else they’ll end up too crunchy. You just want them so they are a light golden colour and still soft.
Allow the pretzels to cool whilst you melt the chocolate. Once the chocolate has melted, dunk the pretzels. Make sure you get an even coverage, then sprinkle your toppings over the top. I went for classic coloured sprinkles. But go wild and choose whatever your heart desires: nuts, sprinkles, honeycomb, coconut, anything!
Put your pretzels in the fridge, allowing the chocolate to harden, before you tuck in! I kept mine in a air-sealed box in the fridge when I was eating them. They didn’t last very long but that’s probably because they were just so tasty. Not to mention, they were also rather guilt-free, hooray! So, get cozy and treat yourself to homemade protein pretzels.
Nutritional Values (per serving):
Total Fat (g): 9
Saturated Fat (g): 7.1
Total Carbs (g): 2
of which sugars: 1.2
Protein (g): 5.8
Nutritional values per serving are created based on the recipe yielding 6 servings. Please remember, that the values will vary depending on specific ingredients used.
I’m all heart-eyes-emoji over these homemade protein pretzels. What would you top yours with?