1. Line a baking tray with greseproof paper, then line half of the pretzels on the tray. Set the remaining ones to one side.
2. Slice each strawberry into thin slices, if you’re using small strawberries, you should get approximately three slices from each. Discard (eat) the curved edges, you only want the centres that are flat on both sides.
3. Place a slice of strawberry on top of each slice of strawberry, then add a little bit of peanut butter on top. You only want a light layer of peanut butter to stop it dripping too much when you add the top pretzel layer.
4. Add the remaining pretzels on top of the peanut butter layer as if making a sandwich.
5. Place the baking tray in the fridge or freezer for at least 30 minutes. This step is optional if you’re short on time, but the shape and consistency will hold up better if the peanut butter is cold and the pretzels are set in place on top of it before you did it in the melted chocolate.
6. When the pretzels are chilled, melt the chocolate in a heatproof bowl over a pan of boiling water. At the point the chocolate is about half melted add the vegan cream (if using). Stir to combine. Once the chocolate is fully melted and evenly mixed with the cream, remove from the heat.
7. Dip each pretzel in the chocolate mix, covering roughly half of the pretzel and place back on the baking tray. Once all are coated, return the pretzels to the fridge for another 30 minutes until the chocolate has cooled and set.

Serve and enjoy!