Healthy Caramel Peanut Pretzel Candy
  • 1 cup pitted medjool dates (approx. 6 large)
  • 1½ cup +1/2 cup water
  • ¼ cup almond butter (or peanut butter)
  • 2 tbsp coconut oil, melted
  • 3 cups gluten-free pretzel sticks, measured and then broken slightly
  • 1 cup dry roasted peanuts
  • ¼ cup chocolate covered cacao nibs
  1. Preheat oven to 350. Place dates and 1½ cups of water in a pot and bring to a boil. Boil until most water is removed. Places date and water mixture in a food processor with an additional ½ cup of water. Puree until smooth. Return date mixture to the pot and add almond butter and coconut oil. Heat on low until evenly combined. Remove pot from stove. In a large mixing bowl, combine pretzels, peanuts, and cacao nibs. Pour date mixture over pretzel mixture and stir until evenly coated. Spread pretzel mixture on a parchment paper lined baking sheet. Bake for 12 minutes. Remove from oven and let tray cool completely on a wire rack. Break the candy into pieces and store in an airtight bag in the refrigerator.
Recipe by Healthy Helper at