We took a fun and healthy spin on the traditional potluck dessert with this Strawberry Pretzel Salad recipe. Crunchy, creamy, and full of comforting flavors, the classic dessert consists of a pretzel crust, cream cheese center, and jello topping. The dairy and gluten free version riffs off these ingredients with gluten free pretzels, dairy free cream cheese and whipped topping, and a berry-based compote.
We crumbled a Raspberry Kale Maca LivBar right into the pretzel crust mixture for even more berry flavor and a few added nutrients. The crunchy, salty pretzels crust offers a contrasting texture to the creamy filling and fruity finish. It all comes together in a perfectly balanced bite! It’s fresh, creamy, crunchy, and sweet all in one.
This Strawberry Raspberry Pretzel Salad gives off strong spring picnic or potluck vibes— Just be sure to make it ahead of time to allow it to chill and firm up in the refrigerator for a few hours. Everyone knows it’s the perfect dessert to go for on a warm afternoon! We won’t blame you for sneaking a piece as a midnight snack, though— It’s kinda hard to resist. For another creamy and fruity gluten free dessert, try the Gluten Free Coconut Lemon Poke Cake.
Gluten Free Strawberry Raspberry Pretzel Salad
2 ½ cups crushed gluten free pretzels
¼ cup coconut sugar
1 Raspberry Kale Maca LivBar
½ cup vegan butter, melted and cooled
8 oz dairy-free cream cheese, room temperature
½ cup pure maple syrup
1 container dairy-free cool whip - we love SoDelicious Coco Whip
6 oz pack fresh raspberries
1 pint strawberries, sliced
¼ cup maple syrup
¼ cup water
2-3 tsp arrowroot starch
Preheat the oven to 350 degrees fahrenheit and lightly grease a 9x13 baking dish.
In a bowl, mix together the crushed gluten free pretzels, coconut sugar, and crumbled LivBar. Drizzle in the melted vegan butter and mix until well combined.
Press the mixture into the bottom of the prepared baking dish evenly. Make sure it is packed. Bake for 10 minutes, remove from the oven and let cool completely.
In a large bowl, whip the dairy free cream cheese with an electric mixer until smooth. Add the maple syrup and whip again until light and fluffy. Fold in the entire container of dairy-free cool whip until just combined. Place in the refrigerator while you prepare the topping.
Heat a medium saucepan over medium heat and add the raspberries, strawberries, maple syrup, water, and arrowroot starch. Bring to a simmer and reduce the heat to low. Simmer for about 10 minutes, stirring frequently until the berries have broken down almost completely and the mixture has thickened and is almost jam-like. If it does not seem thick enough, add another tsp of arrowroot starch before removing from the heat. Remove from the heat and let cool completely.
To assemble the dessert, pour the filling over the crust mixture and spread evenly. Follow by pouring the topping onto the filling, and gently swirl a little into the filling. Cover and refrigerate for at least four hours to overnight.