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Prep Time10 mins
Chill Time1 hr
Total Time1 hr 10 mins
Author: Rosslyn Maria



  • store-bought pretzels (of your choice)

Caramel Dip

  • 1/2 cup coconut cream
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 2 tbsp tahini*
  • 1/2 tbsp arrowroot starch**
  • 1 tsp coconut oil
  • pinch of salt

Chocolate Dip

  • 1/2 cup chocolate chips
  • 1 tsp coconut oil


  • Prepare the caramel dip by combining the coconut cream, coconut sugar, maple syrup and tahini to a saucepan over low-medium heat. Stir until all the ingredients have been incorporated.
  • Allow the mixture to bubble for a minute or so and then stir in the arrowroot starch. Once the arrowroot starch has fully dissolved and the caramel has thickened, remove from the heat and stir in coconut oil and a pinch of salt.
  • Pour the caramel into a small bowl and dip the pretzels in one by one and place them onto a lined baking sheet.
  • Freeze for 30-60 minutes - the longer the better.
  • Melt the chocolate and coconut oil together in the microwave in 15-second intervals.
  • Take the pretzels out of the freezer and dip each one into the melted chocolate and place back onto the lined baking sheet. Freeze for 30 mins - 1 hour before enjoying! 


*I like using tahini for this recipe but any nut or seed butter you prefer should work.
**I used arrowroot starch but cornstarch will work the same.