1/3 cup pure maple syrup
1/4 cup vegan buttery spread, such as Earth Balance
2 teaspoons vanilla extract
2/3 cup sorghum flour
2/3 cup tapioca flour
2/3 cup icing sugar, sifted
1/4 teaspoon fine sea salt
1/3 cup plus 1/2 cup mini semi-sweet chocolate chips
About 64 knot-shaped pretzels (I use Snyders Gluten-Free)
2 teaspoons coconut oil
Fine sea salt (optional, but recommended)

Put the maple syrup, vegan buttery spread, and vanilla extract in a bowl or a stand mixer. Using a hand mixer or the stand mixer, beat until well combined. Add the flour, icing sugar, and salt. Beat until fluffy and well-mixed. Add 1/3 cup of the chocolate chips and beat until combined.

Lay a piece of waxed paper on a large plate. Use your hands to roll the mixture into truffle-sized balls (about 32). Squish each ball to about 1-inch thick between two pretzels to make a sandwich. Repeat with remaining balls and pretzels. Put in the freezer for 15 minutes.

Nearing the end of the 15 minutes, put the remaining 1/2 cup chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth.

Dip half of each sandwich into the melted chocolate, then put it back on the waxed paper. Sprinkle with salt, if desired. Freeze or refrigerate until chocolate is set. Store leftovers in the refrigerator or freezer.