Equipment
- round tart pan with a removable bottom (diameter 9 inches/22-23 cm) - metric cups (1 cup = 250 ml)
Ingredients
- 1 cup (120 g) finely crushed pretzel crumbs, vegan & gluten-free if needed
- ¼ cup (55 g) almond pulp, drained (from almond milk)
- ¼ cup (60 ml) coconut oil, melted
- 3 tbsp maple syrup (sub with agave syrup)
- 1 cup (250 g) creamy peanut butter, at room temperature
- ¾ cup (175 g) coconut cream*
- ½ cup (115g) almond pulp, drained(from almond milk)
- ¼ cup (60 ml) + 2 tbsp maple syrup
- ¼ cup (60 ml) coconut oil, melted
- ¼ tsp salt (only if peanut butter is unsalted)
Note: *firm part of a can full-fat coconut milk stored in the fridge overnight
- 3 oz (85g) vegan chocolate
- ¼ cup (60 ml) full-fat coconut milk
- a handful smaller pretzels
- 2 tbsp peanuts, chopped (optional)
- flaky salt (optional)
Directions
Step 1 - Crust
For the crust add pretzels into a food processor or high-speed blender and pulse on low speed for several times until you get fine crumbs. A few bigger crumbs are ok.
Preheat oven to 350°F/180°C .
In a medium bowl combine pretzel crumbs, well drained pulp, melted coconut oil and maple syrup. Stir until completely combined. If too wet, you can add a few more tablespoons of finely crushed pretzel crumbs. It should not stick on your hands when you press it into the tart pan.
Firmly and evenly press the dough in bottom and up the sides of a greased tart pan.
Bake for 10 to 12 minutes or until golden around the edges and firm. Allow to cool completely.
Step 2 - Filling
For the filling, add all the ingredients to a high speed blender and mix until very smooth and creamy. If you don’t have a strong blender you can also use a hand mixer on high speed.
Pour mixture onto the prepared crust. Spread it evenly with a spoon or spatula and freeze uncovered for 1 hour.
Don’t worry if you have filling leftovers, you can fill them into small dessert jars or enjoy them straight out of the blender.
Step 3 - Ganache
