Ingredients

The following ingredients have 9 Servings
  • 1 cup finely crushed pretzels, I used gluten-free vegan ones
  • ¼ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • ½ cup creamy peanut butter
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • ¼ teaspoon salt
  • 3 ounces dark chocolate, chopped
  • ¼ cup canned full-fat coconut milk
  • Peanuts, pretzels + flaky sea salt, to garnish

Instruction

  • Preheat oven to 350ºF. Lightly grease an 8-inch tart pan with a removable bottom.
  • In a bowl, combine the crushed pretzels, coconut oil and maple syrup. Stir until completely combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden around the edges and firm.
  • Let the pretzel crust cool while preparing the filling.
  • In a different bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt. Pour the filling into the pretzel crust and place in the refrigerator to set.
  • Once the filling has set, make the chocolate ganache. Place the chocolate into a small bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate. Let sit for one minute, and then whisk until smooth.
  • Pour the chocolate ganache over the peanut butter filling. Garnish as desired with peanuts, pretzels, and sea salt. Let chocolate cool completely, about 1 hour, before slicing and serving.