Description
This creamy chocolate tart is so rich and fudgy – balanced by a crunchy salted pretzel crust! It’s quick, easy, no bake, and completely gluten free and vegan.
Ingredients
Pretzel Crust
- 5 oz gluten free pretzels (about 4 1/2 cups), plus more for topping
- 2 tbsp granulated sugar
- 1/2 cup (110g) unsalted plant-based butter, melted
Double Chocolate Tart Filling
- 10 oz vegan dark chocolate chips
- 1 1/4 cup (300g) full fat canned coconut milk (reserve what’s left in the can)
- 1/2 cup (110g) Chocolate SunButter
- 1 tbsp pure maple syrup
Instructions
Pretzel Crust
- Add the pretzels and sugar to a food processor and pulse until it turns into a pebble consistency.
- Pour in the melted butter and stir to coat.
- Dump into a 9″ round tart pan (I suggest placing the tart pan on a plate for easy transporting) and evenly press in the crust. Make sure to cover the entire bottom and sides. It will feel a bit loose and crumbly, but it will hold firm once it’s chilled.
- Pop the tart into the freezer while we make the filling.
Double Chocolate Tart Filling
- Fill a pot about 1/4 full of water and place over medium-low heat.
- Once simmering, place a heat safe bowl on top of the pot (do not let it touch the water) and add in all of the tart filling ingredients.
- Stir to melt. In the end it should be very smooth, rich, and glossy. If it looks oily and separated (caused by too much heat), there’s an easy fix.
- First, turn down the heat. Then pour the leftover coconut milk into a heat safe dish and microwave until hot.
- Pour about 1-2 tbsp of the hot coconut milk into the ganache and whisk to combine. This should smooth the consistency. Remove from heat.
- Pour the filling into the frozen crust and spread even. Top with extra crushed pretzels if desired.
- Place back in the freezer for about 1 hour or until set.
- Now slice and enjoy! For the best consistency, serve the day of.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Category: Dessert
- Method: No Bake
- Cuisine: American