Chocolate Peanut Butter Pretzel Tartlets

Chocolate Peanut Butter Pretzel Tartlets

Ingredients

• 1 1/2 cup crushed gluten free pretzels (or your fave brand pretzels, twists or sticks)
• 6 tbsp + 1/2 tbsp softened nondairy margarine
• 2 tbsp  sugar
• 1 cup nondairy chocolate chips
• 1/2 cup smooth peanut butter
• 1/4 cup canned coconut milk
• 1 cup almond milk

Instructions

1. Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
2. Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.
3. Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
4. Bake in preheated oven about 12 minutes, or until dark golden brown.
5. Remove tart shells from oven and let cool on wire racks.
6. Once crusts are cool, begin making your filling.
7. Place chocolate chips into a medium sized bowl.
8. Combine peanut butter, coconut cream and almond milk in small saucepan.
9. Cook over medium heat, stirring constantly using a wire whisk.
10. Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
11. Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
12. The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
13. Let cool at room temp for about an hour and then chill in fridge.
14. Store in refrigerator and serve cold. They are kinda fragile little tarts, but they are very much worth all the delicate handling. Trust me.

Source: allysonkramer