Recipe details Medium
Nutrition Per Serving
estimated
Vegan Chocolate Pie with Pretzel Crust
A delightful vegan chocolate pie with a crunchy gluten-free pretzel crust, layered with rich chocolate pudding and topped with a smooth ganache.
Ingredients
- • 5 1/2 ounces gluten-free pretzels
- • 1/4 cup brown sugar
- • 6 tablespoons vegan butter, melted
- • 1/4 cup unsweetened cocoa powder
- • 1/4 cup cornstarch or arrowroot powder
- • 1/2 cup organic cane sugar
- • 1 pinch of salt
- • 13.5 ounces canned coconut milk
- • 1 cup unsweetened almond milk
- • 2/3 cup dairy-free chocolate chips
- • 1 teaspoon vanilla extract
- • 1-2 tablespoons vegan butter (optional for ganache)
- • 3 ounces bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips (for ganache)
- • 2 teaspoons coconut oil
- • CocoWhip for topping
- • Chocolate curls or cocoa powder for garnish
Instructions
Preheat oven to 350°F and lightly grease a 9-inch pie pan.
Place pretzels in a ziplock, crush into tiny pieces, pour into a bowl, and add the brown sugar. Stir to combine.
Pour the pretzel mixture into the pan and press into an even layer. Bake for 10-12 minutes. Allow to cool before filling.
In a heavy-bottomed saucepan, whisk together cocoa powder, cornstarch, cane sugar, and salt. Gradually add coconut milk and almond milk, whisking until smooth. Cook over medium heat until thickened.
Remove from heat, add the chocolate chips, vanilla, and optional butter. Stir until smooth.
Pour the pudding into the crust. Refrigerate to set.
For ganache, melt chocolate chips with coconut oil over low heat until smooth. Pour over the set pudding layer.
Refrigerate the pie until the ganache is set.
Top with CocoWhip and garnish with chocolate curls or cocoa powder before serving.
Recipe from Cookbook Hub - www.cookbookhub.org