Love chocolate covered pretzels? Then you’ll swoon for this dairy-free creamy chocolate pretzel pie! Created by recipe blogger Audrey Dunham, this decadent dessert pulls out all the stops—it’s both salty and sweet, smooth and crunchy—making for a showstopping treat perfect for potlucks or any ordinary day of the week!
Ingredients
Crust
3 cups pretzels (use gluten-free, if needed) plus more for topping
1/3 cup (50 g) coconut sugar
1/2 cup (one stick) nondairy butter, melted
Filling
1/2 cup nondairy milk (I use cashew or almond)
1/2 cup (59 g) non-GMO cornstarch
2 (13.6 oz.) cans of coconut milk
1 cup (150 g) coconut sugar
1/2 teaspoon salt
1 cup mini or regular-sized semi-sweet chocolate chips plus more for topping
Nondairy whipped topping, optional (for serving)
Instructions
1. Start by adding all of the pretzel crust ingredients to a food processor and blend until mostly smooth with some pea-sized pretzel pieces remaining.
2. Pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan.
3. Place the pie pan in the fridge to chill.
4. Next, combine the nondairy milk and cornstarch in a small bowl and whisk with a fork until smooth. Set it aside for now.
5. In a large saucepan, add the coconut milk, coconut sugar, and salt. Turn the stove to medium heat and whisk frequently until the mixture starts to bubble around the edges.
6. At this point, slowly add the chocolate chips while whisking until all chocolate is melted and incorporated.
7. Then, slowly add the milk/corn starch mixture while whisking vigorously. Continue whisking for about 4-5 minutes until the chocolate cream becomes very thick and bubbly.
8. Quickly transfer the chocolate cream to the prepped pretzel pie crust and smooth over the surface with the back of a spoon.
9. Allow the pie to cool at room temperature for 30-40 minutes before transferring it to the refrigerator to chill completely, about 4 hours or so, (or until the bottom of the pan feels cold to the touch).
10. Just before serving, top the pie with a nondairy whipped topping plus the remaining chocolate chips and pretzel pieces. You want to be sure to add the pretzel pieces at the last minute; otherwise, those pieces will get soggy. You can also drizzle the surface of the pie with a store-bought or homemade vegan caramel, which is super delicious and I highly recommend it!
Notes:
*The crust can be made in advance. Simply cover it with plastic wrap and place it in the freezer until you’re ready to use it.
Recipe reposted with permission of Audrey Dunham, a Switch4Good team member and founder of Peanut’s Bake Shop. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
