Gluten-Free Vegan Chocolate Pudding Pretzel Pie

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 7 tbsp Vegan butter

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Cane sugar, organic
  • 2/3 cup Chocolate chips, dairy-free
  • 1 Chocolate curls or cocoa powder
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Cornstarch or arrowroot powder
  • 1 pinch Salt
  • 3 oz Semisweet or bittersweet chocolate bar or
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Snacks

  • 5 1/2 oz Pretzels, Gluten Free

• Other

  • 1 (13.5oz canned (not boxed coconut milk
  • One container So Delicious CocoWhip

Found on meaningfuleats.com

Ingredients

• 5 1/2 ounces (about 3 1/2 cups) gluten-free pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing)
• 1/4 cup brown sugar
• 6 tablespoons vegan butter, melted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch or arrowroot powder
• 1/2 cup organic cane sugar
• pinch of salt
• 1 (13.5oz) canned (not boxed) coconut milk
• 1 cup unsweetened almond milk
• 2/3 cup dairy-free chocolate chips
• 1 tsp vanilla extract
• 1-2 tablespoons vegan butter (optional)
• 3 ounces semisweet or bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips
• 2 teaspoons coconut oil
• One container So Delicious CocoWhip
• chocolate curls or cocoa powder for garnish

Directions

• Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
• Place the pretzels in a ziploc and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
• Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
• In a heavy-bottomed saucepan, whisk together the cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth.
• Continue to whisk until the mixture comes to a gentle boil. One the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.
• Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth. Pour and spread over the bottom of the prepared crust. Let set slightly before adding the pudding.
• Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours.
• For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy!