What about a chocolate mousse pie with peanut butter and a pretzel crust?
When I was developing the recipe, it evolved into a pie instead of a tart because I realized that not everyone had mini tart pans. However, almost everyone owns a pie dish.
Date-caramel was delicious, but I wanted something lighter. I combined dark chocolate with coconut milk and made a fluffy, creamy mousse. Add some peanut butter to the mix, and you’ve got a seriously addictive pie.
This recipe requires only seven ingredients and basic techniques.
Only let the filling “set” before cutting. That chilling time is torture. You have no idea how many times I tried to sneak into the refrigerator for a taste but managed to resist. My young ones, be patient. The wait is worth it.
This pie is perfect for gatherings and parties all summer long. This pie is relatively cool (except for the crust), it’s great for serving a large crowd, and it travels well. Plus, who does not like chocolate, peanut butter, and pretzels?
Ingredients
Filling
- Coconut cream in a 14-ounce can
- One cup dark chocolate without dairy (chopped).
- 1/4 cup salted cream natural peanut butter
- Use 1/4 to 1/2 cups of organic powdered sugar or icing (optional// or any other sweetener you prefer, such as maple syrup).
CRUST
- 1 3/4 cups finely grated pretzels. (Leave a bit of texture for those who are gluten-free // See photo).
- 1/4 cup organic cane Sugar
- 1 stick vegan butter (melted = 1/2 cup).
Topplings optional
- Coconut whip cream
- Natural peanut butter salted
- Pretzels (crushed)
- Roasted Salted Peanuts (chopped).
Instructions
- In a mixture bowl, add coconut cream and chocolate in 30-second increments. Microwave until melted. Stir occasionally. Do not overheat the chocolate, or it will lose its creamy texture. Melt in a small pan over medium heat, stirring frequently. Transfer to a large mixing bowl.
- Gently stir the mixture with a whisk until it is completely smooth and incorporated (see photo). Place the mixture in the fridge, uncovered, for 2 to 3 hours or until it is mostly firm.
- Preheat the oven to 325 F (162 C).
- Add sugar and melted butter to a medium-sized mixing bowl. Stir thoroughly to combine. It should be moist, moldable, and a bit crumbly. Add more butter (1-2 Tbsp/amount as written in the original recipe // adjust for batch size).
- Transfer the mixture to a 9-inch standard pie pan. (Adjust the number/size of the pans if you are changing the batch size.) Use your hands to create a uniform crust. Work it up to the edge of the pan.
- Bake for 12-14 mins, or until the cake is firm and the edges are slightly browned. Allow to cool.
- Use a mixer at high speed to incorporate air and whip the mixture for approximately 1 minute. Scrape down the sides as necessary.
- Mix peanut butter with the mixture once again.
- Taste and adjust the sweetener according to your taste. You may not require any sweetener if you like a bittersweet chocolate pie. I added 2-3 Tbsp of maple syrup and 3-4 Tbsp of organic powdered sweetener (amounts are as written in the original recipe // adjust for batch size).
- Pour the mixture into the pretzel crust and spread it with a spoon.
- Cover with plastic wrap loosely and chill another 2-3 hours or overnight. The longer the mousse filling is cooled, the more firm it becomes.
- Top with crushed peanuts or pretzels, crushed peanuts, and coconut whipped cream (optional). The leftovers can be stored in the fridge for up to 3-4 days. However, the best results are achieved within the first two days.