Pretzel Peanut Butter Chocolate Pie
Ingredients
Filling
-
1
14-ounce can
coconut cream
-
1
cup
dairy-free dark chocolate (chopped)
-
¼
cup
salted creamy natural peanut butter
-
¼-½
cup
organic icing/powdered sugar (optional)
Crust
-
1¾
cups
finely ground pretzels
-
¼
cup
organic cane sugar
-
1
stick
vegan butter (melted)
Toppings (optional)
-
to taste
coconut whipped cream
-
to taste
salted natural peanut butter
-
to taste
crushed pretzels
-
to taste
chopped roasted salted peanuts
Instructions
- Melt coconut cream and dark chocolate together in a bowl, stirring until smooth, then chill for 2-3 hours until firm.
- Preheat the oven to 325°F (162°C).
- Mix ground pretzels, sugar, and melted butter in a bowl until moist, then press into a pie pan to form the crust.
- Bake the crust for 12-14 minutes until firm and slightly browned, then let cool.
- Once the filling is firm, whip it to incorporate air, then add peanut butter and adjust sweetness to taste.
- Pour the filling into the cooled crust and smooth the top, then chill for another 2-3 hours or overnight.
- Serve topped with optional ingredients like whipped cream, peanut butter, crushed pretzels, and peanuts.
Nutrition Facts (estimated)
Servings
8 slices
Calories
444
Total fat
35.6g
Total carbohydrates
27.6g
Total protein
5.6g
Sodium
594mg
Cholesterol
0mg
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