Preheat the oven to 350 degrees and line an 8×8 glass pan with parchment paper.
Place your pretzels into a food processor and chop until tiny pieces form. Avoid chopping the pretzels too much. You want small pieces of pretzel to show in the crust of the bar.
In a large bowl, combine almond flour, coconut flour, and chopped pretzels. Add maple syrup, coconut oil, and vanilla. Mix until fully combined. Using your hands, pour dough like mixture onto your parchment paper and press down to form the bottom layer of the bar. Bake for 20 minutes.
After the bottom layer bakes, place in the fridge for at least an hour. (TIP: I place the glass pan on a dishtowel in the fridge to avoid removing the crust from the pan until it cools).
After crust is completely cooled, remove from fridge and mix together the peanut butter, coconut flour, and collagen in a small bowl. Spread the peanut butter filling evenly on top of the crust. It might be a little sticky. I find using your hands and a spoon is the easiest way to spread it evenly.
Next, place back in the freezer for about an hour. About 30 minutes before the hour is up, take your ice cream out of the freezer. Next layer the ice cream on top of the peanut butter filling. Using a rubber spatula evenly spread it across the entire crust. Place in the freezer for another hour.
In a small microwave safe bowl, melt your chocolate chips and coconut oil. Make sure to stir the chocolate consistently so that it doesn’t burn. Pour the melted chocolate over the ice cream layer. TIP: You’re going to want to do this step as fast as you can because once the warm chocolate hits the cold ice cream it will immediately start to harden. Have your crushed pretzels ready, so that once you pour the chocolate over the ice cream and spread it out you can immediately place additional pretzels on top.
Put back into the freezer for at least 2 hours before cutting. Store in the freezer for as long as you would like and ENJOY!
Taylor Curtis
Hi friends, Taylor here!
There is nothing I love more than getting creative in the kitchen! One thing you should know about me is that I have the world’s largest sweet tooth, so I love creating nutrient dense recipes that satisfy my cravings!
My goal is for people to understand that food is fuel and it is not something to be scared of! I don’t believe in cutting things out, in my experience saying I can’t have something just makes me want it more! That being said, there are ways to make all your favorite dishes guilt-free while still filled with plenty of flavor, and that’s where I am come in!
I want everyone to enjoy good food, feel well after eating it, but most importantly I want everyone to have a healthy relationship with it! That’s why I love creating healthy recipes that allow you to enjoy all your favorite foods guilt-free while maintaining a healthy lifestyle.
Want to see more recipes? Follow me on my Instagrampage for my latest creations.
My name is Addison and I’m a gluten free food blogger and content creator. I was born and raised in Maine and played college soccer at the University of Maine. After college, I experienced some health problems that required me to become gluten free. Since then, I’ve learned how to bake and cook gluten free. These days you can find me baking several days a week, going to fitness classes and leading a healthy and active lifestyle. I enjoy eating healthy foods but I always eat dessert. My recipes are made to be easy, healthy-ish and delicious! They can all be found at www.organicallyaddison.com or here for this recipe directly.
Be sure to check out my Instagram for new recipes posted often: @organicallyaddison.
Teddie All Natural Chunky Peanut Butter with Flaxseed
¼ cup
Roughly crushed pretzels (don’t crush too small, you want a few big chunks so you can really taste them!)
⅔ cup
Semisweet or dark chocolate chips, melted
instructions
Combine pretzels and peanut butter in a small bowl and stir well.
Cover bowl with plastic wrap and place in the refrigerator for at least one hour.
Meanwhile, prepare a baking sheet with parchment paper.
Remove bowl from the fridge (dough should be pretty firm, if it’s not, place it back in the fridge until it sets a bit more).
Once the dough is firm, use a small cookie scoop and scoop dough into balls placing each onto the prepared baking sheet.
Place tray with dough balls into the freezer and allow to set for another hour.
Right before pulling out of the freezer, melt the chocolate (either in 30 second increments in the microwave, stirring between each 30 seconds until the chocolate is melted or over a double boiler).
Pull the balls out of the freezer and pour chocolate over.
Place back into the freezer to allow the chocolate to set.
Melt coconut oil and white chocolate chips in a microwave safe bowl.
Add half of your mixture to the bottom of the muffin tin and place in freezer to firm up. Save the other half for step 6.
Mix the peanut butter and honey together.
Take the muffin tins out of the freezer and spread the peanut butter and honey mixture in the middle.
Sprinkle your popcorn on top of the peanut butter and honey mixutre. We suggest using a kettle cooked popcorn. This will have the sweet and salty combo crunch along with the nutty peanut butter.
Use the left over white chocolate to pour on top of the popcorn.
Garnish with more popcorn if you want. Then add to the freezer to firm up. Take out once completely chilled and enjoy!
Thank you to @lizdolcevita and @wholesomelysophia for the recipe!
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, whip the butter for 1 minute on high speed until creamy.
On medium-high speed, mix in ¼ cup of granulated sugar and ½ cup of brown sugar until completely combined and smooth, about 2 minutes.
Add the egg and continue to mix until combined, about 1 minute.
Add the Teddie peanut butter and vanilla extract and continue to mix on medium to high, until combined.
Grab the bowl with the flour, baking soda, and salt mixture, and add to the wet ingredients.
Beat on low until combined.
Chill the dough in the refrigerator, for at least 30 minutes. *If chilling for longer than a few hours, set dough on the counter for at least 30 minutes before rolling.
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper and set them aside.
Using a cookie scoop, roll the cookie dough into 1 tablespoon balls.
Roll each ball in the ½ cup of sugar, and arrange on the baking sheet about 2 inches apart.
Bake for 8-10 minutes, or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool for 10 minutes.
Once the cookies have cooled (they should be warm but no longer hot), press a chocolate kiss candy into each cookie.
Place the baking sheets in the fridge or freezer for 10+ minutes so the chocolate does not melt. Enjoy!
