Ingredients

Pretzel Crust

• 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)

Peanut Butter Filling

• 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

Chocolate Ganache

• 3 oz (85g) vegan chocolate

• ¼ cup (60 ml) full-fat coconut milk

Toppings

• a handful smaller pretzels

• 2 tbsp peanuts, chopped (optional)

• flaky salt (optional)

Equipment

Round tart pan with a removable bottom (diameter 9 inches/22-23 cm) - metric cups (1 cup = 250 ml)