If you peruse the archives of Manifest Vegan, chances are you will find a ton of recipes calling for chocolate and peanut butter. That’s because both chocolate and peanut butter are easy winners in my book. The combo of the two makes for an undefeated champ; add pretzels and you have yourself a legendary dessert.
After I secured myself a nice bag of gluten-free pretzels the other day (so excited as I hadn’t eaten pretzels in over a year!), I knew they would be the perfect crust for a pb & chocolate tart. If you’re gluten free and you haven’t tried these pretzels, look for them at your next grocery outing. They are so good!
If you too love a good choco-butter combo, make these tarts… your taste buds will forever thank you.
And, if you are feeling not so adventurous with the tarts, feel free to put the filling into small cups and garnish with crushed pretzels… still excellent!
Chocolate Peanut Butter Pretzel Tartlets ~ Vegan & Gluten Free
- 1 1/2 cup crushed gluten free pretzels (or your fave brand pretzels, twists or sticks)
- 6 tbsp + 1/2 tbsp softened nondairy margarine
- 2 tbsp sugar
- 1 cup nondairy chocolate chips
- 1/2 cup smooth peanut butter
- 1/4 cup canned coconut milk
- 1 cup almond milk
- Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
- Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.
- Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
- Bake in preheated oven about 12 minutes, or until dark golden brown.
- Remove tart shells from oven and let cool on wire racks.
- Once crusts are cool, begin making your filling.
- Place chocolate chips into a medium sized bowl.
- Combine peanut butter, coconut cream and almond milk in small saucepan.
- Cook over medium heat, stirring constantly using a wire whisk.
- Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
- Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
- The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
- Let cool at room temp for about an hour and then chill in fridge.
- Store in refrigerator and serve cold. They are kinda fragile little tarts, but they are very much worth all the delicate handling. Trust me.
Cooking time (duration): 20
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: dessert