Pretzel Pumpkin Seed Date Chocolate Clusters
These Pretzel Pumpkin Seed Date Chocolate Clusters are a decadent and delicious four ingredient chocolate treat to satisfy your crunchy chocolate candy cravings in just 20 minutes! Combine melted dairy-free semi-sweet chocolate chips with gluten-free crushed pretzels, raw salted pumpkin seeds, and fresh chopped dates, chill and sprinkle with flaked sea salt for a quick, sweet chocolate dessert!
If you’re looking for a low hassle sweet treat to satisfy your salty-sweet, crunchy chocolate craving- this is it! We’re talking like 15-20 minutes. Skip the store-bought candy and opt for these homemade Pretzel Pumpkin Seed Date Chocolate Clusters instead! These make the best gift or party snack too 🙂
What’s Inside
☆ Gluten-free pretzels. These are pretty easy to find in grocery stores now, so just pick your favorite brand. You’ll be lightly crushing them… think chocolate covered pretzels, yum!
☆ Raw, salted pumpkin seeds. Keeping this chocolate treat nut-free I chose to include pumpkin seeds instead! I love pumpkin seeds. You can use unsalted, but I really like chocolate paired with a little saltiness so I chose salted pumpkin seeds.
☆ Chopped dates. Dates are not only nature’s candy, but they are loaded with fiber and actually contain some protein and iron as well.
How To Make These Chocolate Clusters
First, remove the pits from the dates and chop them into small pieces. Set aside. Add gluten-free pretzels to a plastic bag, seal and then gently crush them with the back of a measuring cup or small bowl until you have small pieces, but don’t crush too much as to where just small crumbs are left. You just want to break them apart into smaller pieces.
Next, bring a small pot of water to a boil. Place a medium glass bowl over the boiling water and add the chocolate chips. Once chocolate chips have melted completely, remove from heat and stir in the crushed pretzels, pumpkin seeds, and chopped dates completely covering them with chocolate.
Cover a baking sheet with parchment paper and drop them in clusters on the parchment paper using a small cookie scoop or spoon. Sprinkle them with flaked sea salt if desired and then place them in the refrigerator until chocolate has set, about 15 minutes. Keep them stored in an airtight container in the fridge. You can leave them out at room temperature but I think they taste better cold IMO.
I’d love to hear what you think about these Pretzel Pumpkin Seed Date Chocolate Clusters! My whole family loves them, so if you do too, be sure to leave a comment below down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this easy chocolate candy recipe! Tag me on Instagram, Facebook, or Pinterest!
Pretzel Pumpkin Seed Date Chocolate Clusters
These Pretzel Pumpkin Seed Date Chocolate Clusters are a decadent and delicious four ingredient chocolate treat to satisfy your crunchy chocolate candy cravings in just 20 minutes! Combine melted dairy-free semi-sweet chocolate chips with gluten-free crushed pretzels, raw salted pumpkin seeds, and fresh chopped dates, chill and sprinkle with flaked sea salt for a quick, sweet chocolate dessert!
Ingredients
- 1 bag (10 oz, 283g) dairy-free semi-sweet chocolate chips
- 5 whole dates
- 1 cup gluten-free pretzels, crushed
- 1/3 cup raw pumpkin seeds (salted or unsalted)
- flake sea salt for garnishing
Instructions
- Remove the pits from the dates and chop them into small pieces. Set aside. Add gluten-free pretzels to a plastic bag, seal and then gently crush them with the back of a measuring cup or small bowl until you have small pieces, but don't crush too much as to where just small crumbs are left. You just want to break them apart into smaller pieces.
- Next, bring a small pot of water to a boil. Place a medium glass bowl over the boiling water and add the chocolate chips. Once chocolate chips have melted completely, remove from heat and stir in the crushed pretzels, pumpkin seeds, and chopped dates completely covering them with chocolate.
- Cover a baking sheet with parchment paper and drop them in clusters on the parchment paper using a small cookie scoop or spoon. Sprinkle them with flaked sea salt if desired and then place them in the refrigerator until chocolate has set, about 15 minutes. Keep them stored in an airtight container in the fridge.
