1 14-ounce can coconut cream (got mine from Trader Joes)
1 cup dairy-free dark chocolate, chopped (we used the Enjoy Life milk chocolate chips)
1/4 cup salted creamy natural peanut butter
1 3/4 cups finely ground pretzels, leaving a little bit of texture (Use Glutenfree if desire gluten free dessert)
1/4 cup cane sugar
1 stick vegan butter, meltedTOPPINGS optional
Optional toppings: coconut whipped cream, salted natural peanut butter, pretzels, roasted salted peanuts
1. Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
2. Use a whisk to gently stir the mixture until it's completely incorporated and smooth. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
3. In the meantime, preheat oven to 325 degrees.
4. In a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp) if too dry and crumbly.
5. Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
6. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
7. Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
8. Add peanut butter and mix once more.
9. Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup or 3-5 Tbsp organic powdered sugar.
10. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
11. Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
12. Enjoy! Serve with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels. Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.
Recipe cred one of my absolute favorite resources Minimalist Baker