Chocolate Peppermint Pretzel Pie

Not to toot my own horn, but this recipe is pretty damn delicious, plus it's both gluten free & vegan. Try out this Chocolate Peppermint Pretzel Pie for one of your festive parties this holiday season & wow everyone there!

Ingredients

• 2 bags Fit Joy Pretzels (5oz.)

• 1/2 cup coconut oil - I like Dr. Bronners!

• 2 tbsp coconut sugar or maple syrup

• 3 cups unsweetened dark chocolate

• 1 can coconut milk - I like Natural Grocers organic coconut milk

• 1/2 cup crushed peppermint (get some extra to top with peppermint)

• 1 can coconut cream - I like Native Forest's organic coconut cream or Natural Grocers' brand

• Himalayan pink sea salt (optional to top)

The Process

I think this recipe is better when you make it the day before so the filling really has time to settle - if you're saving it, place in the fridge after the pie has sat in the freezer for 1 hour with the filling in it.

Step 1: The Crust

• Pour your bag of Fit Joy Pretzels into the food processor & pulse until they become a crumble

• Once your pretzels are nice & crumbly, add a half cup coconut oil & sugar to the food processor

• Mix all of your ingredients together & then press this mixture into a pie pan to mold crust

• Once you've molded your pretzel crust to the entire pie pan, place your pan in the freezer for 3 hours to create a solid crust

Step 2: The Filling (make once the crust has been freezing for 3 hours)

• Empty your can of coconut oil into a microwave-safe container & microwave for 3 minutes

• While the coconut milk is microwaving empty your 2 cups of dark chocolate into a bowl

• Once the coconut milk is done microwaving, add coconut milk to the bowl of chocolate & let sit for 3 minutes

• Once the 3 minutes is up, wisp the chocolate & coconut milk mixture together until it's well blended

• Once the chocolate & coconut milk are fully mixed together pour the mixture into the pie pan & return to the freezer for 1 hour (store in the fridge after 1 hour)

Step 3: The Topping

• Blend 1 cup of unsweetened dark chocolate, 1 cup of crushed pretzels, & 1/2 cup peppermint in a food processor

• Once the chocolate, peppermint & pretzel are crumbly, pour the coconut cream into the food processor & pulse until everything is mixed together

• Once your topping is well blended, you can either spread it all over your pie to serve or put it in a container to dollop onto each slice - I'm a dollop gal myself!

This pie is also a scrumptious low-sugar snack with the unsweetened dark chocolate. You'll be even more impressed once you taste the pie! Enjoy & Happy Holidays!!

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