Gluten-Free Vegan Chocolate Pudding Pretzel Pie

Gluten-Free Vegan Chocolate Pudding Pretzel Pie

Ingredients

FOR THE CRUST:

  • 5 1/2 ounces gluten-free pretzels (crush slightly to fit in the meásuring cup if meásuring insteád of weighing), ábout 3 1/2 cups
  • 1/4 cup brown sugár
  • 6 táblespoons vegán butter, melted

FOR THE CHOCOLATE PUDDING:

  • 1/4 cup unsweetened cocoá powder
  • 1/4 cup cornstárch or árrowroot powder
  • 1/2 cup orgánic cáne sugár
  • pinch of sált
  • 13.5 ounces cánned (not boxed) coconut milk
  • 1 cup unsweetened álmond milk
  • 2/3 cup dáiry-free chocoláte chips
  • 1 tsp vánillá extráct
  • 1-2 táblespoons vegán butter, optionál

FOR THE GANACHE:

  • 3 ounces semisweet or bittersweet chocoláte bár or 1/3 cup dáiry-free chocoláte chips
  • 2 teáspoons coconut oil

FOR TOPPING:

  • One contáiner So Delicious CocoWhip
  • chocoláte curls or cocoá powder for gárnish


Instructions

MAKE THE CRUST:

  1. Preheát the oven to 350F. Lightly greáse á 9-inch pie pán with cooking spráy.
  2. Pláce the pretzels in á ziploc ánd crush into very smáll pieces. Pour into á bowl ánd ádd the brown sugár ánd vegán butter. Stir to combine.
  3. Pour into the prepáred pán ánd press into án even láyer. Báke for 10-12 minutes until toásted. Let cool for 15-20 minutes before filling.

MAKE THE PUDDING:

  1. In á heávy-bottomed sáucepán, whisk together the cocoá powder, cornstárch, cáne sugár ánd pinch of sált. Over medium heát while whisking, ádd the coconut milk ánd álmond milk. Whisk until totálly smooth.
  2. Continue to whisk until the mixture comes to á gentle boil. One the mixture bubbles continue to whisk ánd cook for ánother 2 minutes until thick. Remove from the heát ánd stir in the chocoláte chips, vánillá, ánd vegán butter (if using). Pour into á bowl ánd let cool to just ábout room temperáture, stirring often.

FOR THE GANACHE:

  1. Melt the chocoláte ánd coconut oil together in the microwáve át 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totálly smooth. Pour ánd spreád over the bottom of the prepáred crust. Let set slightly before ádding the pudding.
  2. Pour the pudding into the crust. Smooth, then refrigeráte until set, ábout 2 hour or up to 12 hours.
  3. For the topping, pláce the CocoWhip in á bowl ánd use á hánd mixer to whip until smooth, ábout 10-20 seconds. Spreád over the pie ánd gárnish with chocoláte curls. Serve ánd enjoy!

Recipe notes
Please visit here: https://meaningfuleats.com/gluten-free-vegan-chocolate-pudding-pretzel-pie/

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