Vegan Chocolate Pretzel Pie With Coconut Whipped Cream | VegNews

Ingredients

• For the whipped cream:
• ⅔ cup refined coconut oil
• ⅔ cup lukewarm
• soy milk
• ¼ cup
• powdered sugar
• , sifted
• ½ teaspoon vanilla extract
• For the crust:
• 7 tablespoons
• vegan butter
• , melted, plus more for pan
• 3 cups salted pretzels, finely crushed, plus more, coarsely crushed, to serve
• ¼ cup demerara sugar
• For the filling:
• 8 ounces 
• vegan dark chocolate
• , more than 70 percent cacao, broken up
• ¼ cup refined coconut oil
• 1 (8-ounce) package 
• silken tofu
• ⅔ cup powdered sugar
• ½ cup vegan milk
• 2 tablespoons cocoa powder
• 1 tablespoon espresso powder
• ¼ teaspoon flaky salt