This decadent Sunbutter and Chocolate Pretzel Pie is made with just six ingredients and it comes together in a matter of minutes! In this decadent dessert recipe, a pretzel crust is filled with a creamy, chocolatey nondairy mousse. It’s the perfect combination of sweet and salty. This easy recipe is vegan and nut-free with a gluten-free option.
If you’ve been reading my blog for a while, you’ll know that I’m a chocoholic. It’s probably my favorite food ever. I don’t really see the point in desserts that aren’t made with chocolate. I love it on it’s own, as well as when it’s paired with almonds, cherries, peanut butter, or tahini.
One of my favorite desserts is my Vegan Chocolate-Peanut Butter Truffle Mini Tarts recipe. It’s made with just melted chocolate, peanut butter, silken tofu, and maple syurp. I usually make it with a crust made out of nuts and dates, but I’ve also been know to “cheat” and make a large pie with a premade graham cracker crust.
Since it’s so easy to make and oh so decadant, I often make it when I’m teaching cooking classes. Attendees are always surprised to find out that it’s made with tofu, and they often come back for seconds.
I’ve recently taught a few private cooking classes for people who have children with nut allergies. I’ve wanted to make a decadent dessert in the classes, but of course, my usual chocolate and peanut butter combo was out of the question. And there’s no way I could make a nut-based crust. How about sunbutter? It’s just as tasty as peanut butter! And maybe I could use something else for the crust? How about pretzels?!
Just like my original recipe, the base of this pie is silken tofu. Instead of peanut butter, I used sunbutter. The crust is made with crushed pretzels, coconut oil, and maple syrup. I used gluten-free pretzels in my most recent cooking class, since wheat senstivities are so prevelant.
How to Make a Sunbutter and Chocolate Pretzel Pie
This Sunbutter and Chocolate Pretzel Pie is super easy to make!
- First, you crush the pretzels. You can do this by hand or use a food processor.
- Then, you simply mix the crumbs with maple syrup and melted coconut oil.
- Next, you press the crust mixture into a pie pan and bake it for 10 minutes.
- While the crust is baking, you mix together melted chocolate, silken tofu, sunbutter, and maple syrup until it’s smooth and creamy.
- Finally, you pour the mixture into the crust, and place it in the fridge until the filling is firm. And voila—your pie is done!
The filling this pie is especially fudgy when stored in the freezer.
When buying your coconut oil, keep in mind that refined oil will have a neutral flavor, unrefined will taste like coconut. If you do have a nut allergy, be sure to read the label on your coconut oil, as it can sometimes be processed in the same facility as nuts. If you’re on a gluten-free diet, be sure to use gluten-free pretzels. (The pie in these photos was made with Trader Joe’s gluten-free pretzels.)
If you don’t have a nut allergy, feel free to use any type of nut butter in the place of sun butter. It’s super yummy with peanut butter, but almond butter and cashew butter taste great, too.
I like to serve this Sunbutter and Chocolate Pretzel Pie topped with crushed pretzels and a little melted chocolate, but of course, it’s just as good without them.
Store your pie in an air-tight container in the fridge for up to a week. It will last in the freezer for three months, but the crust may get a little soggy.
Sunbutter and Chocolate Pretzel Pie
For the Crust
- 2 cups crushed pretzels (use gluten-free pretzels for a gluten-free pie)
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup
For the Pie
- 1 cup semi-sweet chocolate chips
- 12 ounces silken tofu
- 1/2 cup maple syrup
- 1 cup sun butter
- More crushed pretzels and melted chocolate for garnish optional
Make the Crust
- Preheat your oven to 325°.
- Combine the crust ingredients in a large bowl and mix thoroughly to combine
- Press the mixture firmly into the bottom and sides of a pie pan. A rubber spatula or a piece of wax paper will help keep the mixture from sticking to your hands.
- Bake for 10-12 minutes, until firm to the touch and slightly golden.
Make the Filling
- Melt the chocolate chips in a double boiler. (I fill a small saucepan with water and then place another pan that’s about the same size on top. I turn the burner on low and stir constantly.)
- Mix the melted chocolate, tofu, maple syrup and sun butter in a food processor or high-speed blender until all ingredients are blended and smooth.
- Pour the contents into the crust and refrigerate for a few hours, until the filling is firm.
- Top with crushed pretzels and melted chocolate, if desired. Serve chilled.
If you liked this recipe, you might also enjoy:
- Chocolate-Peanut Butter Truffle Mini Tarts
- Avocado Chocolate Mousse
- Tahini Truffles
- Sugar-Free Chocolate Cream Pie