Vegan Chocolate Pretzel Pie With Coconut Whipped Cream
Decadent chocolate, salty pretzels, and easy homemade whipped cream combine for one incredible dessert.
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Cooking tools:
- Stand mixer
- Blender
- Double boiler
- Microwave
- Sifter
- Pie dish
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
Ingredients
- ⅔ cup refined coconut oil
- ⅔ cup lukewarm
- soy milk
- ¼ cup
- powdered sugar
- , sifted
- ½ teaspoon vanilla extract
- 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
- 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
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