I had several guests, two for sure, that are vegan coming to a Christmas gathering we held at our house. I'm not vegan, but I am quite particular, lets be honest - picky, about what I eat, so its always fun to arrive at an event or unknown restaurant to find something delicious and interesting! 

I made Butternut Squash spread and left out the creme freiche. I also made RIDICULOUSLY delicious vegan chickpea salad sliders. Freaking unreal delicious. In fact, two and a half hours before our gathering, Chris and I devoured half of the batch I prepared a head of time. OOPS. I will be posting the recipe soon! 

I made this Vegan Dark Chocolate Peanut Butter Pretzel Pie and then realized it was perfect for our vegan friends. The other reason I made these is because I have a friend who much prefers savory over dessert, and Take 6 bars are her favorite. I wanted her to be able to enjoy a little something sweet too! And anyways, I have never met someone who didn't like a peanut butter/pretzel/chocolate combo. Have you???

Also, if I am being honest, I think these pie slices are so darn cute and add a different shape and texture to any dessert tray. (please say this like you're part of a radio ad) Don't they kind of look like they're dancing and making party noises?? 

If you can, use peanut butter from the grinders in grocery stores. The peanut flavor is delicious and there are no other ingredients expect peanuts so it is much healthier for you, cutting out additives, extra salt, sugars, and oils. Typically, depending on the peanut butter machine, the peanut butter can be a little bit dry. Thats why you add coconut oil, not only does it help loosen up the PB, but it also adds a nice coconutty flavor! The addition of maple syrup helps too. 

Whats not to love about this delicious recipe? Six ingredients (not including kosher salt), which you probably already have in your cupboards, no baking, super quick, kind of healthy (I mean, not as healthy as a carrot, but better than a slice of cheesecake), SUPER delicious, a reprieve from your usual Christmas cookies, a nice thing ot make for your vegan friends, and for yourself! 

Let me know what you think if you try this out! Leave me a comment below! Or take a pic, post a photo on Instagram, tag me @corrielanderson and use #itsallofit so I can see your lovely creation! Maybe you made some adjustments or added something amazing, I'd love to hear about it! 

VEGAN DARK CHOCOLATE PEANUT BUTTER PRETZEL PIE (NO BAKE!)

Recipe Author: Corrie Anderson
Recipe Type: Dessert, Breakfast (don't act like you never...)
Serves: 4 - 5

GET SET (INGREDIENTS)

• 1 1/2 cup pretzels, crushed
• handful of whole pretzels to use as a topping
• 1/2 cup natural peanut butter**
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup
• 4 tablespoons powdered sugar
• 1/4 - 1/2 teaspoon kosher salt
• 1/3 - 1/2 cup dark chocolate chips 

GO! (INSTRUCTIONS)

Prepare small cake pan with parchment paper, smear a little tiny baby bit of coconut oil on the parchment paper. It makes the removal of the pie a little bit easier, especially if you're not using a pan with a removable bottom. 

You can pulse the pretzels in a food processor or you can crush them by hand! 

Add peanut butter to food processor or bowl, followed by coconut oil, maple syrup, powdered sugar, and kosher salt. Next add crushed pretzels. 

Press pretzel peanut butter heaven mixture into pan. Stick that baby in the fridge for like ten minutes, or in the freezer for about five minutes. Just so it solidifies a smidgen. 

Chop that chocolate up as finely as you can, melt the chocolate, and then drizzle it evenly on top of the peanut butter pretzel mixture. Arrange whole pretzels on top of chocolate in an appeasing way.

Guess what. YOU'RE DONE. Guess what else? You're probably going to be sneaking into the kitchen