Ingredients
Scale
- For the pretzel layer:
- 2 cups pretzels
- 1 teaspoon vanilla
- 1/3–1/2 cup almond milk (or other non dairy milk)
- For the peanut butter layer:
- 1 cup peanut butter (crunchy or smooth, your choice)
- For the chocolate layer:
- 12 oz . silken tofu
- 1 cup chocolate chips (melted)
- 2 tablespoons honey or agave nectar
Instructions
- Preheat oven to 400 F. Grease muffin tin and set aside.
- Place pretzels and vanilla in the bowl of a food processor or blender. Blend on high until pretzels have formed a medium grade crumb. Some chunks should be left but most of the pretzels should be ground up.
- Gradually stream almond milk into pretzel mixture while food processor is running on low. Add by the tablespoon until dough is formed.
- Press pretzel mixture into individual muffin tins, covering the bottom of each cup. Bake for 10-15 minutes, or until crisp.
- To prepare the chocolate layer: In the bowl of a clean blender or food processor, blend the silken tofu for 30-45 seconds, or until smooth and creamy. Add in melted chocolate chips, scraping down sides of the bowl until both ingredients are blended. Add honey or agave and blend into mixture.
- Once pretzel layers have baked, remove muffin tin from oven. Place one tablespoon peanut butter (or less, but why??) on top of each pretzel layer. The peanut butter will melt slightly and form to the pretzel crust. Spoon about 2 tablespoons of the chocolate mixture into each cup.
- Place in freezer for at least 4 hours, or until pies are frozen.
- Will last in sealed container for up to a week.
- Yields 12 pies