No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

Back in February, I posted a recipe I knew might be a little controversial as far as desserts go: double dark chocolate chickpea dip. Now, before you write me off as having jumped way into the hippie-dippy deep end, you should a) go read that post and b) consider that chocolate chickpea dip is actually one of my most popular recipes to date. I regularly receive emails from people admitting that they thought I might be crazy using chickpeas in a chocolate dip, but that it’s turned out to be one of their favorite healthier indulgences. It’s safe to say those emails make my week.

Pretty much as soon as I posted that simple, kinda weird dip, I realized it was the perfect texture for a vegan chocolate pie filling. The chickpeas and melted cacao butter combine to have this seriously awesome effect where you end up with something that’s a cross between a rich fudge and a luscious chocolate mousse. From there, though, it gets even better because the crust is made from pretzels! There’s this irresistible sweet/salty thing happening with every bite, taken to the next level with an airy coconut whipped cream, extra dark chocolate shavings, and a few more crunchy pretzel pieces.

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

You could stop there, but the upcoming 4th of July holiday had me thinking red, white, and blue and so I went ahead and piled it high with fresh, sliced summer strawberries and blueberries (THE best!). Oh my. Dare I say it, this pie is perfect. And it’s easy too. I made it in our hotel room, without a proper kitchen, oven, most utensils, or mixing bowls. When we left Boston, I brought our Vitamix blender with us on our roof rack (true story), and used it to grind the pretzels into flour and process the chocolate chickpea filling until it was very smooth. Normally I would use a food processor for those tasks, but I’ve gotta say—the blender may have worked even better. I got lucky and found a frying pan in our hotel and used that to mix together the crust in place of a bowl. The tart pan I dug out of our roof rack. Don’t judge me.

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

We photographed the pie with natural light (this makes me super happy) next to a big window in our first floor room, as random hotel guests walked by and stopped to stare. One lady stood in front of our window for a solid minute as I carefully dolloped whipped cream and Aaron snapped away. It was really awkward. If only I had thought to open the window to tell her about the chickpeas in the filling. Mind. Blown.

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

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No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust

Gluten Free, Vegan,

Serves: 10-12 slices


Prep Time: 1 hour 30 mins

This rich, dark chocolate pie has an easy pretzel crust for that perfect sweet/salty bite. It tastes indulgent, but it's actually packed with whole food ingredients and a healthy dose of plant-based protein. No one will ever guess the secret ingredient (chickpeas!).

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust | picklesnhoney.com #vegan #glutenfree

No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust

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Ingredients

For the crust:

  • 226.8 grams (8 ounces) salted pretzels (use gluten-free if necessary)
  • 3 tablespoons coconut sugar
  • 1/2 cup + 2 tablespoons coconut oil, soft but not melted

For the dark chocolate chickpea filling:

  • 15 ounces cooked chickpeas, rinsed very well and drained
  • 1/2 cup + 2 tablespoons raw cacao powder (or cocoa powder)
  • 1/2 cup coconut sugar
  • 1/2 cup non-dairy milk (I used organic soy)
  • 1/3 cup melted raw cacao butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine grain sea salt

For topping:

  • sliced strawberries
  • blueberries
  • coconut whipped cream
  • vegan dark chocolate shavings
  • pretzel pieces

Cuisine: Gluten Free, Vegan Servings: 10-12 slices

Prep Time: 1 hour 30 mins

This rich, dark chocolate pie has an easy pretzel crust for that perfect sweet/salty bite. It tastes indulgent, but it's actually packed with whole food ingredients and a healthy dose of plant-based protein. No one will ever guess the secret ingredient (chickpeas!).

Instructions

  • Line the bottom of an 8-9″ tart pan (it should have a removable bottom ) with parchment paper and set it aside.
  • To make the crust: add the pretzels to a food processor or blender and pulse until very finely ground (it's important that it be the consistency of flour). In a large mixing bowl, stir together the pretzel flour, coconut sugar, and softened coconut oil (it should have the texture of shortening) until combined. Firmly press the crumbs into the tart pan and refrigerate it while you prepare the filling so that the coconut oil becomes solid and the crust holds its shape.
  • To make the filling: add all of the filling ingredients to a food processor or high-speed blender and process until very smooth, scraping down the sides as necessary. If you're using a blender, I find it helpful to add all of the ingredients except the melted cacao butter, blend until smooth, then add in the cacao butter and blend once more (this keeps it from becoming too thick to blend). Transfer it into the crust, smooth it into an even layer with a spatula, and refrigerate it for at least 1 hour to firm up.
  • Just before serving, top the pie with coconut whipped cream, berries, shaved dark chocolate, and pretzel pieces. It's best to add the pretzel pieces by the slice so they don't get soggy if there's leftover pie.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Okay… HOW ARE YOU DOING THIS?? You’re on a road trip yet still cooking/baking/plating beautiful recipes AND taking amazing photos of them?? Do you have magical powers?

    1. Amanda says

      Your comment is such a self-esteem booster, Sarah. <3 Some spots are trickier than others to work on recipes for sure, but we're doing our best to stay at places with kitchenettes (or at least mini fridges) and like half of the stuff we brought with us is kitchen/camera gear and a few props (white dishes, a piece of linen, white poster board). It's totally ridiculous to anyone who isn't a blogger or photographer, but you do what you gotta do. 😉

      1. Well you’re doing great, girl. 🙂

  2. Caitlin says

    dying for this. you are a miracle worker.

    1. Amanda says

      I wish I could send you a big slice of pie. xo

    1. Amanda says

      *Blushing* (If only you could have seen our hotel room when we were working on this…disaster zone!)

  3. Kait says

    I saw the title and just went, “No fucking shit.” I wish I could share a photo of my jaw dropping. 😉

    This is amazing. You’re amazing. And DUH priorities. 😉

  4. Grandma Kiki says

    Amanda! You have brought together ALL of my favorite things! Cannot wait to get into the kitchen and try this! Tomorrow is a big cook day here. Going to Symphony on the Prairie here in Indiana for family picnic. Hugs

  5. Jennifer says

    I had a really hard time with the crust. I weighed it, and I think had too much pretzel. If you were to guess how many cups worth of pretzels did you use?

    1. Amanda says

      I’m sorry you had a hard time with the crust! It’s hard to say what it would be in cups because I didn’t measure the flour in cups (I was thinking grams would be more precise). If it’s helpful, I used a full bag (226.8 grams) of the Snyder’s gluten-free pretzel sticks and then processed those into flour. The texture was sort of like wet sand and I added coconut oil until it held together when I pinched it. That’s how I arrived at the 1/2 cup + 2 tablespoons measurement.

      1. Jennifer says

        It could be too that the pretzel brand was dryer than other pretzels? Or maybe because I used earth balance instead of coconut oil. The temp was so high that the oil was in total liquid form, so I thought it might of been better to use a more solid form of fat. I’m not too concerned since it was my first time making a crumb pie crust. Everyone LOVED the filling though, so I will be trying the recipe again sometime soon.

      2. Amanda says

        Hmmm. I’m thinking it was the earth balance…the coconut oil gets more solid when refrigerated, which really helps the crust to hold a sturdy shape. I’m glad everyone loved the filling though! That’s my favorite part. 🙂

  6. Beth says

    I made this for Thanksgiving, put it all together before a full day of travel, and it turned out fantastic. Everyone loved it and there were no leftovers. This is a great recipe!

  7. Marie says

    Could I just use shortening (Spectrum Organic) instead of the coconut oil and regular white cane sugar instead of coconut sugar? My son s allergic to coconut…

    1. Hi Marie, I think shortening and cane sugar should work just fine. 🙂 Thank you so much for your note about the missing recipe instruction. I’ve fixed the recipe to mention adding the sugar.

  8. Marie says

    FYI – your crust instructions section, step 2, does not mention adding the sugar.

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