Whoah. I know. Your overwhelmed by the title and now you have a hankering for chocolate, peanut butter, pretzels and cookies! Well, I have good news. You CAN give in to temptation because not only will making these end in total taste bud satisfaction, they are easy to create and made with “healthier” ingredients that won’t leave you trying to squeeze into your jeans when (like me) you “accidentally” eat a slice for breakfast (and again for dessert and maybe again after writing about them.)
My reasoning for whipping up two amazingly delicious (yet surprisingly very different) pies? Birthdays. Anytime a friend of mine has (any) reason to celebrate, I
jump leap at the opportunity to bake for them. If only I could win the lottery and cook for people all day long in my own little shop by the sea. A girl can dream right?!
On to the good stuff…
“Hey (Chocolate) Puddin” Peanut Butter Pretzel Pie (Pudding recipe Adapted from Vegan Pie in the Sky)
- 2 cups crushed pretzels (I used about 4 cups of Glutino (gluten, milk, wheat and casein free) pretzel sticks-crushed up in the food processor)
- 1/2 cup melted butter (Earth Balance is how I roll these days)
- 2-3 T of Peanut Butter (I used Peanut Butter & Co White Chocolate Wonderful)
- 1/2 cup sugar (may not need as much depending on what type of peanut butter you use-do a taste test as you go)
What you Need for the Puddin’:
- 3 cups almond milk, divided
- 1/4 cup organic tapioca starch
- 1/3 cup sugar (I may add less next time)
- 3 tablespoons unsweetened cocoa powder
- Pinch salt
- 3 tablespoons semisweet chocolate chips (I use Enjoy Life‘s Semi-Sweet Chips)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 F.
- Place all crust ingredients in food processor and pulse until well blended.
- Press mixture firmly into the bottom and up sides of a 10″ pie or tart pan. Bake for 10 minutes or until slightly brown. Set aside when done.
- In a small sauce pan, combine 1 cup of almond milk and the tapioca starch. Whisk until the tapioca starch has dissolved. Whisk in the remaining almond milk, sugar, cocoa powder and salt.
- Bring mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.
- Add chocolate chips and mix until they are melted. Stir in vanilla. Pour the pudding into the peanut butter pretzel pie crust and let cool for about 15 minutes.
- Place in the refrigerator for a few hours or overnight before eating. This step will be the most difficult for obvious reasons.
- Top with (vegan) whipped cream for extra yumminess!
What you Need:
- 1 ½ cups vegan cookie crumbs (I used Enjoy Life Chocolate Chip, Sugar Crisp and Vanilla Honey Graham Flavors)
- 1/2 t vanilla
- 1/4 cup Earth Balance, melted
- 1 cup semisweet or other nondairy chocolate chips
- 12 oz. container of silken tofu
- 1/2 cup nondairy milk of choice
- 1/2 teaspoon vanilla
- Preheat oven to 350 F.
- Place cookies in food processor. Mix crumbs, sugar, vanilla and butter. Press mixture evenly against bottom and side of 9-inch pie pan. Bake for 10 minutes and let cool while making the mousse.
- Melt chocolate chips (in microwave or double boiler)
- Pour tofu into food processor and add the melted chocolate, nondairy milk and vanilla. Process until completely mixed and smooth.
- Pour into cookie crust and let chill for at least a few hours before eating.
- Top with chocolate shavings and (non dairy) whipped cream.