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.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert