Well, bless your heart, it’s been a country mile since I last shared a recipe with y’all! Truly apologize for that little delay.
Now don’t ya’ll misunderstand me. I’ve been over the moon about sharing all those gorgeous California moments with each of you. And without a doubt, all that scrumptious food I’ve been gobbling up on my journey has been a pure delight. But for the time being, let’s get back to them My Vibrant Kitchen basics: A vegan chocolate pie recipe.
How about an extra bit of crunch? This here pie has got a crunchy, sweet’n salty pretzel crust, that’s for sure. Does that tickle your fancy?
Well then, let’s tuck in!
The crushed pretzel crust starts getting all caramelized and crispy in the oven and is filled to the brim with a rich, perfectly sliceable chocolate cream. All ya need is to pop it in yer icebox a few hours to let it set. Then you can enjoy this treat chilled or at room temperature.
In my own humble opinion, there ain’t nothing more delightful than chilled creamy chocolate on a sizzlin’ summer’s day! Now we’re just waitin’ for Summer to start kickin’ up its heels over here in the UK. C’mon summer, we’ve been waiting long enough!
If y’all try this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I just 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.
Vegan Chocolate Pie With Pretzel Crust Recipe
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 1 pie
Ingredients
- 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
Instructions
- 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.
- In the meanwhile, pour coconut milk into a sauce pan and bring it to a boil.
- In a small bowl or glass, save some spoons full of cold coconut milk and add cornflour. Mix well until you have a thin, creamy paste. If necessary, add more coconut milk if the mixture is not completely smooth. Make sure there are no little clumps of cornflour left.
- Add this cornflour paste into sauce pan and combine everything with a whisk. Once it starts bubbling, turn down heat while stirring continuously as mixture starts to thicken.
- Add broken dark chocolate pieces into thick cream in sauce pan along with sugar. Keep stirring until chocolate is fully melted.
- Takes sauce pan off heat before adding vanilla extract while stirring continuously.
- Pour chocolate filling into pie crust before popping pie into fridge for at least three hours or overnight for setting before enjoying your delicious vegan chocolate pie!
If you enjoyed my previous creations, I have other dessert recipes you can try. The first one is my Vegan Blueberry Rosemary Lemonade Ice Cream Floats recipe, which combines the tartness of blueberries, the refreshing zestiness of lemonade, and the aromatic touch of rosemary.
To explore new flavors in your pastry game, take a look at my Vegan Cranberry Scones recipe that pairs well with tea or coffee. Another intriguingly sumptuous treat to try is my Vegan Cardamom & Bay Infused Black Rice Pudding With Maple Glazed Pears recipe. Its layers of unique flavors make it a hit for any occasion.
Or, if you are craving a citrus-infused cake, opt for my Vegan Grapefruit Drizzle Cake recipe with its tangy-sweet notes that will surely please your palate.
