Sunbutter and Chocolate Pretzel Pie
This decadent Sunbutter and Chocolate Pretzel Pie is made with just six ingredeints and it comes together in a matter of minutes! This recipe makes one 9-inch pie.
Ingredients
For the Crust
- 2 cups crushed pretzels (use gluten-free pretzels for a gluten-free pie)
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
For the Pie
- 1 cup semi-sweet chocolate chips
- 12 ounces silken tofu
- ½ cup maple syrup
- 1 cup sun butter
- More crushed pretzels and melted chocolate for garnish optional
Instructions
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.