Ingredients:

  • 8 oz spelt or gluten-free pretzel twists
  • 10 oz 70% cacao dark chocolate chips
  • 1 tsp virgin coconut oil
  • 4 oz high-quality white chocolate chips
  • 1/2 tsp flaky sea salt
  • 2 tbsp crushed raw pistachios
  • 1 tbsp toasted hemp seeds

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Gently shake the pretzel bag to remove excess salt dust.
  2. Create a double boiler by filling a medium saucepan with 1 inch of water and bringing it to a simmer. Place a heat-proof bowl over the steam, ensuring the bottom does not touch the water.
  3. Combine dark chocolate and coconut oil in the bowl. Stir occasionally until approximately 80% of the chocolate is melted.
  4. Remove the bowl from the heat. Stir continuously until the residual heat melts the remaining 20% of the chocolate, which tempers the mixture for a crisp finish.
  5. Using a fork or dipping tool, dip each pretzel into the dark chocolate, let excess drip off, and place onto the prepared baking sheet.
  6. Melt the white chocolate separately and drizzle over the pretzels. Immediately sprinkle with sea salt, crushed pistachios, and hemp seeds while still wet.
  7. Flash-chill in the refrigerator for 10-15 minutes until the chocolate coating is completely firm.