It’s been a hot minute since I posted a recipe on here! Really sorry about that.
Don’t get me wrong, I LOVE sharing all those beautiful California moments with all of you and of course (especially) all the wonderful food I’ve been devouring on my trip. But for now lets get back to My Vibrant Kitchen basics: A vegan chocolate pie recipe.
With a crunchy, sweet’n salty pretzel crust, that is. Sounds good?
Lets dig in then!
The crushed pretzel crust starts caramelising in the oven which makes it even crunchier and is then filled with a rich, perfectly sliceable chocolate cream. Just pop it in the fridge for a few hours to let it set and enjoy it chilled or at room temperature.
In my books there’s nothing better than chilled creamy chocolate on a hot summer’s day! Now all we need is for Summer to start properly kicking into gear over here in the UK. C’mon summer, we’ve been waiting for long enough!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- For the crust:
- 200 g pretzels
- 100 ml vegetable oil
- 50 g caster sugar
- 2 Tbsp soy milk
- For the filling:
- 50 g cornflour
- 600 ml coconut milk
- 400 g dark chocolate
- 1 tsp vanilla extract
- 50 g caster sugar
- Pre-heat the oven to 180˚C.
- For the crust add all the ingredients to a food processor (a blender works too) and pulse until the ingredients are well combined and start sticking together. You want the mixture to be crumbly with little pretzel pieces but for it to be sticky and dough-like enough to be able to work with it.
- Grease a pie dish (I like using one with a loose bottom!) and press the mixture firmly into the dish and up the sides.
- Pop it into the oven for 10 - 12 minutes, then take it out and let it cool.
- Meanwhile pour the coconut milk into a sauce pan and bring it to a boil.
- Save a few spoons full of cold coconut milk in a small bowl or glass and add the cornflour. Mix well until you have a thin, creamy paste. You can add more coconut milk if the mixture is not completely smooth. Make sure there are no little clumps of cornflour left.
- Add the cornflour paste to the sauce pan and combine everything with a whisk. Once it starts bubbling, turn down the heat and keep stirring while the mixture starts to thicken. Break the dark chocolate into pieces. Once the mixture has formed a thick cream, add the sugar and the chocolate. Keep stirring until the chocolate is fully melted.
- Take the sauce pan off the heat and stir in the vanilla extract.
- Pour the chocolate filling into the pie crust and pop the pie into the fridge. Let it set for at least 3 hours or over night. Enjoy!