- For the peanut butter pretzel crust:
- 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
- 1/2 cup creamy natural peanut butter
- 2 tablespoons coconut oil (or vegan buttery stick), melted
- 1 tablespoon coconut palm syrup or maple syrup
- For the filling:
- 1 package (1 pound) Nasoya organic silken tofu
- 12 ounces vegan dark chocolate (72% is great)
- 1 teaspoon vanilla extract
- 2 tablespoons of fresh coffee (to enhance chocolate flavor)
- Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.
- Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined.
- Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
- Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
- First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
- Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness.
- Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!