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Gluten‑Free Blackberry Pretzel Salad Bars — Sweet and Salty Refreshing Summer Dessert

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Ingredients

Pretzel Base

  • 2 1/2 cups gluten free pretzels processed finely
  • 1/4 cup butter melted - can use vegan butter or coconut oil
  • 1/4 cup pure maple syrup

Filling

  • 8 oz cream cheese softened. Vegan cream cheese will also work
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tub coconut cool whip - I like SoDelicious brand for cleaner ingredients

Blackberry Compote

  • 3 cups frozen blackberries
  • 2 tbsp pure maple syrup
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1 1/2 tbsp arrowroot starch
  • 2 tbsp water to mix with the arrowroot

Instructions

  • Process your pretzels then measure out your 2 1/2 cups. This was roughly 1 bag pretzels for me
  • Combine in a medium bowl with melted butter and maple syrup
  • Press into 9x9 dish lined with parchment paper
  • Bake at 350F for 10 minutes, then set aside to cool
  • Make your berry compote, so it has time to cool
  • Bring berries, water, lemon juice, and maple syrup together in a sauce pan, over low-med heat. Allow to simmer down about 12 minutes. You can lightly mash the berries, or leave some whole for a layered topping
  • Once simmered down, add your arrowroot and water mixture to the pan, and it will thicken right away
  • Remove from heat and allow to cool to room temp
  • Make your filling by whipped cream cheese, vanilla, and syrup togther
  • Fold in cool whip
  • Spread overtop pretzel layer, then place in the freezer
  • Once your berry compote isn't hot, spread overtop whipped cream layer
  • Freeze 1 1/2 hours, or until firm to the touch, for smooth slicing
  • Slice into 16 squares
  • Store leftovers in an airtight container in the freezer