Vegan Chocolate Pretzel Pie
This pie perfectly combines salty and sweet, with a rich chocolate filling that makes my heart sing. The pretzel crust adds that delightful crunch that keeps me coming back for more!
I remember the first time I made this Vegan Chocolate Pretzel Pie; it was for a gathering with friends who were skeptical about vegan desserts.
I can’t help but smile thinking about their faces when they took that first bite!
This recipe is special to me because it harmonizes flavors I adore, and it’s just so easy to whip together.
Plus, it uses simple whole-food ingredients that make it feel nourishing, even when indulging!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using crushed pretzels for the crust because they add that salty crunch which pairs so well with the chocolate. Feel free to use gluten-free pretzels if you need! The silken tofu is a great flax egg substitute and gives the filling that creamy texture without any coconut cream.
Tips & Notes
- •I keep my pie in a glass dish; it helps me see the beautiful layers and keeps it fresh longer.
- •If you want to make it extra special, serve it with coconut whipped cream on top!
Recipe Variations
- •Sometimes I’ll throw in a splash of espresso powder into the filling for a mocha twist.
- •You can also add a layer of peanut vegan butter between the crust and filling for a delightful surprise!
Storage & Freezing
Store any leftovers in the fridge in an airtight container. It should keep well for about 3-4 days, but I doubt it’ll last that long!
Frequently Asked Questions
Can I use another type of almond milk?
Absolutely! I've tried this with soy and oat almond milk too, and they work just fine. Use whatever you have on hand.
How do I know when it's done baking?
The filling should look set but still a little wobbly in the center. It will firm up as it cools!
Rate this Recipe
Loading votes...
You May Also Like
Fresh Cranberry Beans with Pasta
This dish is a beautiful celebration of fresh, vibrant flavors, and I love how the creamy texture of the cranberry beans pairs perfectly with the pasta.
Swiss Chard Salad with Vinaigrette
This Swiss Chard Salad is not only vibrant and crisp, but it also showcases the earthy flavors of the chard, which I absolutely love. The vinaigrette has a delightful zing that ties everything together beautifully.
Vegan Khao Soi
This Vegan Khao Soi is a warm hug in a bowl, with its rich coconut curry broth and crispy noodles on top. I love how the layers of flavor come together to create comfort food that's good for the soul.
This pie perfectly combines salty and sweet, with a rich chocolate filling that makes my heart sing. The pretzel crust adds that delightful crunch that keeps me coming back for more!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). This ensures our pie gets that lovely golden touch.
- 2
In a mixing bowl, combine the crushed pretzels and melted vegan vegan butter. Mix well until all the pretzel pieces are coated.
- 3
Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it's compact for a sturdy crust!
- 4
Bake the crust in the preheated oven for about 10 minutes. This helps it hold together better.
- 5
While the crust is baking, prepare the filling. In a blender, combine the almond almond milk, silken tofu, cocoa powder, maple syrup, vanilla extract, and salt.
- 6
Blend until the mixture is smooth and creamy. You might need to scrape down the sides once or twice.
- 7
Once the crust is done, remove it from the oven and let it cool for a few minutes.
- 8
Pour the chocolate filling into the pretzel crust, spreading it evenly.
- 9
Sprinkle the dark chocolate chips on top of the filling for that extra chocolatey goodness.
- 10
Return the pie to the oven and bake for another 20 minutes. The filling will set up nicely.
- 11
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving. This helps it firm up even more!
Comments
Loading comments...