No-Bake Vegan Chocolate Pretzel Pie
Chocolate pretzel pie: prepare this amazing no-bake vegan dessert in under an hour. Enjoy a perfect blend of sweet and salty flavors, ideal for any occasion.
Ingredients
- 5 1/2 ounces (165g) gluten-free pretzels
- 1/4 cup (53g) brown sugar
- 6 tablespoons (85g) vegan butter, melted
- 1/4 cup (21g) unsweetened cocoa powder
- 1/4 cup (32g) cornstarch or arrowroot powder
- 1/2 cup (100g) organic cane sugar
- pinch salt
- 13.5 ounces (398ml) canned (not boxed) coconut milk
- 1 cup (240ml) unsweetened almond milk
- 2/3 cup (113g) dairy-free chocolate chips
Instructions
- 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.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.