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  • Writer's picturethejaroudifamily

Strawberry Pretzel Salad WFPB

Strawberry pretzel salad is a pretty popular dessert here in Pittsburgh. It dates back to the 1960s and typically includes a strawberry jello salad... which is how the word salad became associated.

Well, I've created a whole food plant-based refined sugar-free dessert that you can feel good serving the family.

Change up the fruit for a different spin on this dish - we love raspberries, mangos, and even mixed berries!

Perfect for the 4th of July or any summer gathering.

Print the Recipe Here:

Strawberry Pretzel Salad
Download PDF • 93KB

Strawberry Pretzel Salad
By: The Jaroudi Family 
Use an 8x8 pan 
Serves around 8-10 people

**If using store-bought pretzels- try to find ones that are oil-free. The Esselstyn Family recommends using the brand Uncle Jerrys Pretzels (which can be found at Whole Foods) low-salt pretzel. I personally brush off as much salt on those as possible before using them. Also, I only use them for this recipe and do not
eat them as a snack.
Fresh sliced strawberries
Strawberry Chia 

Crust Pretzel: 
3 cups pretzels 
8 large, pitted dates (soak in hot water to soften) 
1 cup nondairy milk unflavored/unsweetened 

Directions: In a food processor, add all the crust ingredients and blend until well combined. Press crust ingredients to the bottom layer of an 8x8 pan. This is a no-bake crust. 

Cream Layer: 
1/2 cup raw cashews (soaked in hot water to soften) 
16 oz silken tofu 
5 large, pitted dates 
1 tsp vanilla 
2 tbsp lemon juice 

Directions: In a high-speed blender combine all ingredients. Blend until smooth. Taste test – you can adjust the number of dates for individual sweetness levels. Add the cream layer spread over top of the crust. 

Strawberry Chia Layer 

12oz (1.5 cups) frozen or fresh strawberries 
2 tbsp date paste 
1 tsp lemon juice 
lemon zest (optional)
2 tbsp chia seeds

In a medium-size pot add in your frozen (or fresh) strawberries.
Cook on medium-high heat and mix in date paste.
Make sure you stir often and bring the mixture to a simmer.
Once the fruit is cooked down (around 3 minutes) turn off the heat.
Add in lemon juice (zest) and chia seeds. 
Stir until well combined.

**Let the Strawberry Chia Layer cool completely before adding to the cream layer**
Add the strawberry chia layer spread over top of the cream. 

Add thin-sliced strawberries on top of the strawberry chia layer. 

If you’d like a firmer Strawberry Pretzel Salad place covered in the freezer for around 3 hours – then slice. 

If you place the Strawberry Pretzel Salad in the refrigerator it will just be a softer consistency when cutting. 

Store this dessert in the freezer or refrigerator covered well. 
Will keep in the refrigerator for around 5-6 days.
Freezer- if covered well will keep for over 6 months. 

I hope you'll give this recipe a try, and let us know if you liked them! We love seeing photographs of our recipes and just in general hearing from you guys! Watch the video of this recipe here Wishing you all the best, Brittany

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Jul 09, 2023

Do you think it would work out well to replace the cashews with sunflower seeds?

Jul 09, 2023
Replying to

Also wondering if regular tofu would work in place of silken...

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