Peanut Butter Chocolate Pie w/ PRETZEL CRUST! VEGAN & GF

Thanks for watching and subscribing! Recipe below! I just created a Facebook Page, throw me a like if you want to connect on FB: https://www.facebook.com/Kristen-Wad-... Follow me on social media to keep up with my life and read my random rants on veganism and social justice:   / shittyvegan69     / kvegan69     / luvejvegan   If you want to hear my opinions on specific questions about veganism, spirituality, dating, sex, social justice, DM me anywhere or submit an anonymous question at: https://curiouscat.me/Kristen_Wad and your question will be answered in my upcoming Q & A video! Pretzel Crust Ingredients: 7 cups Pretzels (I used 1 whole bag of Snyder's Gluten Free) ¾ cup Earth Balance (or sub coconut oil) ¼ cup Organic Cane Sugar Pretzel Crust Directions: 1. Preheat oven to 375 F 2. In a food processor, blend up pretzels. 3. Add sugar and melted Earth Balance into the food processor with the pretzels, process until combined but not overly fine. 4. Press crust into pie pans. You can make mini pies or a large pie, it’s all up to you. 5. Bake pie crusts for about 15 to 20 minutes, depending on how big your pies are. If you see them started to brown, take them out! 6. Set aside to chill while you assemble your fillings. Chocolate Mousse Ingredients: ½ can Chilled Coconut Cream or Milk** (full fat- chilled for at least 4-6 hours) (use just the fatty part) ½ cup Melted Vegan Chocolate Chips* ½ cup Powdered Sugar (I used organic) Chocolate Mousse Directions: 1. Place the fatty solid coconut milk from your chilled can into a large bowl (Remember to only use half the can!). 2. Whip coconut milk up with a hand mixer until peaks start to form. 3. Slowly add powdered sugar and melted chocolate chips into the coconut milk and continue to whip for 30 seconds to one minute. 4. Cover tightly with cling wrap and chill in the fridge. Peanut Butter Cream Cheez Filling Ingredients: 8 oz package of vegan cream cheez OR Make your own like I did: https://www.godairyfree.org/recipes/c... I followed this recipe, minus the oil ½ can Chilled Coconut Cream or Milk** (full fat- chilled for at least 4-6 hours) (use just the fatty part) 2 cups Powdered Sugar 1 cup Peanut Butter 1 tsp Vanilla Peanut Butter Filling Directions: 1. Prepare whipped coconut cream by placing the fatty solid coconut milk from your chilled can into a large bowl. Whip the coconut milk with a hand mixer until peaks form. Set aside. 2. If you are making you own cream cheez, follow the instructions from this recipe: https://www.godairyfree.org/recipes/c... 3. Place cream cheez in a bowl with peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer or a whisk for about 30 seconds, or until smooth. 4. Fold in coconut whipped cream, do not over mix or the whipped cream will lose it’s volume. Whipped Coconut Cream: 1 can Chilled Coconut Cream or Milk** (full fat- chilled for at least 4-6 hours) (use just the fatty part) ¼ to ½ cup Powdered Sugar ½ tsp Vanilla Coconut Whipped Cream: 1. Place the fatty solid coconut milk from your chilled can into a large bowl. 2. Whip coconut milk up with a hand mixer until peaks start to form. 3. Add Powdered Sugar and vanilla. Beat again until peaks form, see video. Assemble Pies and then let them cool overnight for best results! It is definitely ok to eat them the day of making them, they just aren’t as solid. *Use these instructions to melt chocolate chips without burning them:    • How to melt chocolate using a double-boiler   **About the coconut milk: If you don’t have an electric mixer or you aren’t super confident in your cooking skills, buy a container of So Delicious Coconut Whipped Cream. One container is about 2 cans of coconut milk worth. Use ¼ of the container in the chocolate mousse, ¼ of it in the peanut butter filling, and ½ to top the pie!