Chocolate Peanut Butter Pretzel Tart

Prep time: 40 min, Bake time: 12 min, Cooling time: 2 hours

Ready for a decadent tart made with only 7 ingredients? Use your leftover pulp to create this savory sweet peanut butter tart with a pretzel crust! It’s vegan, gluten-free and so easy to make.

Servings: 8-10

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)

Directions