Name: Chocolate Peanut Butter Tart with Pretzel Crust (Gluten Free + Vegan)
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Ingredients: 1 cup finely crushed gluten-free & vegan pretzels (I used these); 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)

Ingredients

Scale

For the pretzel crust

1 cup finely crushed gluten-free & vegan pretzels (I used these)
¼ cup coconut oil (melted)
3 tablespoons maple syrup

For the peanut butter caramel filling

½ cup creamy peanut butter
⅓ cup maple syrup
¼ cup coconut oil (melted)
2 tablespoons vanilla extract
¼ teaspoon salt

For the chocolate ganache

3 ounces dark chocolate (chopped)
¼ cup canned full-fat coconut milk
Peanuts (pretzels + flaky sea salt, to garnish)

Instructions

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.