Pretzel Peanut Butter Caramel Pie with White Chocolate Ganache

Pretzel Peanut Butter Caramel Pie with White Chocolate Ganache


This healthy-ish, plant-based Pretzel Peanut Butter Caramel Pie with White Chocolate Ganache has a salty, malty base of Pretzels, layered with a creamy caramel made of dates and peanut butter, topped with a luxurious white chocolate coconut whipped cream ganache!

Ingredients

Pretzel Base:

  • 2 cups crushed pretzels
  • 1/3 cup coconut oil, melted
  • 1/2 cup medjoul dates, pitted
  • 2 tablespoons vanilla extract

Peanut Butter Caramel Layer:

  • 1/2 cup peanut butter
  • 1/2 cup medjoul dates, pitted
  • 1/2 cup coconut oil, melted
  • 1/4 cup plant milk (coconut, oat, almond, etc.) or water
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup, or another liquid sweetener of choice (optional, but good as a counterbalance to the salty pretzel base)

White Chocolate Ganache:

  • 1 can of coconut milk, store the can in the fridge overnight to separate the coconut cream from liquid.
  • 1 bar vegan white chocolate, I used iChoc

Instructions

Pretzel Base:

  1. Add the pretzels to a blender or food processor and blend to a coarse meal, add the remaining Pretzel Base ingredients and blend until fully combined. 
  2. Press the Pretzel Base into a baking tray or tin and transfer to the fridge while making your Peanut Butter Caramel layer.

Peanut Butter Caramel Layer:

  1. Blend all Peanut Butter Caramel ingredients in a blender or food processor until entirely smooth. Spread an even layer over the Pretzel Base and transfer it to the fridge to set. Once solid, this will take about an hour, it’s ready to serve. Store in the freezer. 

White Chocolate Ganache:

  1. In a saucepan, gently melt the white chocolate. Set aside to cool slightly.
  2. Using a hand mixer, whisk the coconut cream until fluffy and smooth. 
  3. Slowly pour the cooled, melted white chocolate into the coconut cream, while whisking, until evenly dispersed and forming a smooth white chocolate mousse.
  4. Gently spread the White Chocolate Mousse over the top of the Peanut Butter Caramel Layer, taking care not to deflate the whipped coconut cream. Transfer to the fridge to set, the White Chocolate Mousse should become slightly firmer. Now you can slice it into squares, slices, or eat it straight from the tin! 

Notes

  • You can replace the white chocolate with dark chocolate, in which case I recommend adding 2 tablespoons of cacao powder as well to make sure you get that rich cacao flavor.
  • You can swap out the peanut butter for any other nut butter, but it will of course change the taste of the final product.