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 1/2 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.