If you peruse the archives of Manifest Vegan, chances are you will find a ton of recipes calling for chocolate and peanut butter. That’s because both chocolate and peanut butter are easy winners in my book. The combo of the two makes for an undefeated champ; add pretzels and you have yourself a legendary dessert.
After I secured myself a nice bag of Glutino brand pretzels the other day (so excited as I hadn’t eaten pretzels in over a year!), I knew they would be the perfect crust for a pb & chocolate tart. If you’re gluten free and you haven’t tried these pretzels, look for them at your next grocery outing. They are so good!
If you too love a good choco-butter combo, make these tarts… your taste buds will forever thank you.
And, if you are feeling not so adventurous with the tarts, feel free to put the filling into small cups and garnish with crushed pretzels… still excellent!
Chocolate Peanut Butter Pretzel Tartlets ~ Vegan & Gluten Free
Ingredients
- 1 1/2 cup crushed Glutino brand gluten free pretzels (or your fave brand pretzels, twists or sticks)
- 6 tbsp + 1/2 tbsp softened vegan margarine
- 2 tbsp organic sugar
- 1 cup vegan chocolate chips
- 1/2 cup smooth peanut butter
- 1/4 cup coconut cream
- 1 cup almond milk
Instructions
- Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
- 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.
- Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
- Bake in preheated oven about 12 minutes, or until dark golden brown.
- Remove tart shells from oven and let cool on wire racks.
- Once crusts are cool, begin making your filling.
- Place chocolate chips into a medium sized bowl.
- Combine peanut butter, coconut cream and almond milk in small saucepan.
- Cook over medium heat, stirring constantly using a wire whisk.
- Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
- Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
- The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
- Let cool at room temp for about an hour and then chill in fridge.
- Store in refrigerator and serve cold. They are kinda fragile little tarts, but they are very much worth all the delicate handling. Trust me.
Cooking time (duration): 20
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: dessert
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The mere thought of pretzels, peanut butter and chocolate have me drooling! Oh my goodness, what a delicious combination, and lovely picture!
I’m actually not a fan of pretzels and chocolate, I know a lot of people are though. But that filling looks so incredible. I have to try it! Maybe I’ll make a raw tart crust to put it in. You mentioned it would be a good pudding, do you think it would need more almond milk to make it a little thinner? It looks very thick as is
Hi Heidi!
Thank you! Yeah, I think you could even nix the coconut cream altogether and use 1 1/4 cups almond milk, and maybe a tbsp less pb or so?
It’s perfect pudding consistency (like the boxed kind) while its still warm. But, straight from being chilled in the fridge it is actually quite similar to a pots de creme. I actually made a cupful for myself with this batch ;)
<3 allyson
Thank you Allyson! I’m writing the recipe down now and I’m going to try it tomorrow :D
Yum! This was sooo good! Do you think it would be OK if I posted the adapted recipe to my blog, with credit to you of course?
Hi Heidi!
Yay! Glad you enjoyed. :) Posting the adapted recipe with credit would definitely be okay… thanks so much for asking! <3
Oh wow these look AND sound absolutely delish!! Thank you for posting them.
Chocolate, peanut butter and pretzels? YUM! What a great combination. And your comment about making this into a pudding? Delicious!
These look divine! Chocolate + PB + pretzels = yum!
Oh my goodness, I just sat here all night and looked at all (most) of your recipes! They look delightful! I just had to comment because I am a vegetarian who plans to go vegan very soon. I feel with your niece, as I am currently living in a college dorm and am unable to make these spectacular treats. I hope you move to Philly(: (I currently go to college here, and plan to live close by once I graduate in 2014) It was so ironic because bagels are one of my favorite things so I had to read the recipe!! Anyway, not only do I hope you move to Philly, I hope that these recipes are put into a book of some sort! Have you ever thought about collecting all of these and selling them that way?! I am sure it would be a great way to make a profit on something you love so much! Well thank you for sharing your talent with your many followers! It is much appreciated, I can’t wait for more(:
Hi Franny,
What a sweet comment. :) You can be sure we’ll be in Philly soon… it’s in the stars! I’m so glad you enjoy my recipes… and I’m happy to say that I am actually writing a cookbook that will have about 100 new recipes (not from this site)… so stay tuned for that. I really appreciate your enthusiasm… thank you!
Happy you found me here!!! Best wishes on your college experience; it’s so cool you’re in an awesome city during your duration! btw…I’m a big bagel fan too… :)
~ Allyson
these look amazing! dayv eats glutino pretzels everyday! i pack them in his lunch as a kind of trail mix with dark chocolate pieces and peanuts! you can’t go wrong with a choc-pb-and pretzel mix!
This looks and sounds scrumptious! nice job!
Oh man. This could seriously overcome my longing for Reeses peanut butter cups….
I love sweet and salty- sounds great
Yum! Love the flavor combo!
These look amazing! I can not wait to make them! Peanut butter, chocolate and pretzels are one of my favorite combos. And these just look so cute & fancy!
Incredible!
http://haymarket8.blogspot
Yum! This is the perfect dessert!
Oh my. These look heavenly! And so easy to make!
i made these last night for my boyfriend’s birthday today and i pray i don’t eat all of them before his party tonight. these came out soooo good! thank you for the recipe!!!
awesome!! :)
Happy Birthday to your boyfriend! <3
my friend just showed me your website. as a GF girl, this place is heaven for me! my boyfriend & i are going to make these this weekend – i’ll let you know how it goes! thank you so much for posting all of these delicious recipes! i’ve successfully wasted at least an hour at work looking through, drooling!
-suzanne
awkwardly chic
so glad you found my blog suzanne, and especially happy that you are enjoying it!
thank you! <3
YUM!
Do you think this would work as one big pie/tart? I would love to make it, but I don’t have small little tart pans like you do! Do you think it would work?
Thanks!
Courtney
Hi Courtney!
Great question…
I’m not exactly sure if the crust recipe would fill up a standard pie crust, but I think the filling should be okay (amount wise). The crust may need doubled… although, this is just a guess as I haven’t tried it in a reg pie pan. :\
Only one caution I can think of: the crust will still be fairly delicate as in the tartlets, so careful slicing out of the pan… but otherwise it should work nicely as a whole pie. :)
Thanks so much, Allyson! I can’t wait to try it :-)
Courtney
It works perfectly in a pie pan, I tried it! :) Perfect amount for both! :)
Two words: YES PLEASE!
I would never have thought of using pretzels for a tart crust. Awesome idea as usual!
I’m so making these, look amazing.
Love that salty pretzel crust! Sounds like a perfect pairing for such a dense, fudgy filling- The peanut butter just makes it irresistible, I’m sure. Yum!
I just made these this weekend and wow I love them. I did leave out the coconut cream and used 1 1/4 cup of almond milk and I thought they were excellent. I always have to make alternative desserts for me for birthday parties and I went with these. I loved them and so did everyone else.
Love all your pictures as well!
Thank you so much Laura! <3
Wow, this looks so delicious! Yum yum yum – an amazing dessert! :)
Where did you get the 2″ tart pans? I can’t find them anywhere.
Hi Krysten,
I actually got mine online… as they’re vintage and I’m a sucker for that kinda stuff. I’ve seen em at places like Target and Williams Sonoma, though. Oftentimes, these days, they are sold grouped together, much like a cupcake/muffin pan… but made especially for little tarts. :)
Gah! This looks so absolutely perfect!
Hi there! This looks divine! I”m gluten-free and I’m transitioning to more of a vegetarian/vegan type diet so I am so happy to have already known about and love your site! :)
Question for you? I cannot handle coconut or peanuts? Do you think I could just leave out the coconut cream or ??? Also, could I use sunbutter in place of the peanut butter?
Hi Emily,
I think if you replace the coconut cream with some more almond milk (or other non-dairy milk) that you would get a slightly less firm filling, but it should work just fine. Also, yes on the sunbutter… or even almond or cashew if those work too! Happy you found my site and are enjoying it! <3
Wow, Allyson these look amazing!!! Nice work :)
Love Sarah (used to be @ Gluten-free Tries Vegan)
<3 Sarah... hello!!! & thank you dear!! <3 yay! ... you have a new site :D
These look absolutely delicious…my all-time favorite combination for sweets! I think I’m going to give it a go using a mini-tartlet pan. Would be great for a party!