Crush the gluten-free pretzels into fine crumbs using a food processor or rolling pin.

In a medium bowl, combine crushed pretzels, brown sugar, and melted vegan butter. Press firmly into a 9-inch pie plate and chill for at least 15 minutes.

In a medium saucepan, whisk together cocoa powder, cornstarch, organic cane sugar, and a pinch of salt until smooth.

Gradually whisk in canned coconut milk and unsweetened almond milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1-2 minutes.

Remove from heat and stir in dairy-free chocolate chips until melted and smooth. Pour into the chilled pretzel crust.

Cover the pie with plastic wrap, pressing it onto the pudding surface. Refrigerate for at least 4 hours, or preferably overnight, until set.