Bring the honey, coconut sugar, coconut oil, coconut cream and maldon to a boil in a medium sauce pan. Reduce the heat and continue cooking until the mixture is a deep golden brown. Remove from heat and whisk in the baking soda and cream of tartar.
Pour the caramel mixture over the pretzels. Mix with a large spatula until the caramel mixture is cool enough to touch, then begin mixing with gloved hands (this should happen pretty quickly).
Transfer the caramel pretzels to a sheet pan in an even layer. Toast at 250F for 30-minutes, then let cool at room temp.
Drizzle with tempered chocolate.
- Eat right away, or transfer to sealed, glass containers. This will keep in the pantry for a few weeks.
