I saw the most beautiful picture of this chocolate & peanut butter pretzel tart the other day on Pictures and Pancakes and I fell madly in love. Not only was the picture captivating but the recipe made me swoon. I couldn’t stop thinking about it. Chocolate and peanut butter covered pretzels are one of my most favorite treats in the world and as soon as I saw it I immediately began thinking of different ways I could veganize it. In the end, the hardest part was finding a fluted tart pan. I went to a couple different places before I entered the madness that is bed bath and beyond– right smack dab in the middle of the shopping season– before I finally found the perfect one. I had to buy the mini tart pans because there is nothing more fun than having a whole fabulous dessert all to yourself. I kept thinking I would make a cashew base but when I was at the co-op the other day I bought a box of mimic cream hoping that it would work.
And it did.
Beautifully.
This is the most luscious and fantastic dessert I have ever made. It is so creamy that it will knock your socks off. Honestly, don ‘t even wear socks if you make it.
I tested the recipe early with the intention of making them for Christmas. The only thing that I will do different is a salty roasted peanut garnish on top. 
Ingredients
8 Tablespoons of Earth Balance
1 1/4 cups coarsely crushed pretzels
3/4 cup powdered sugar
1/2 cup whole wheat pastry flour
1 Tablespoon of ground flax seed mixed with 3 Tablespoons warm water
1/4 cup creamy peanut butter
1 1/2 cups sweetened MimicCreme*
10 oz bittersweet chocolate chips
salt
Either a 10-inch fluted tart pan with removable bottom or six smaller ones.
Beat the margarine with 3/4 cup of crushed pretzels and the sugar until creamy. Beat in the flour and the flax mix. Add the rest of the pretzels and mix.
If you are making individual tarts divide the dough into six pieces. Take each piece of dough and flatten with a rolling pin between two pieces of parchment paper. You want them thin but not so thin that they will be hard to handle later, like a quarter of an inch. Chill in the fridge for 30 minutes.
Take the dough out, peel off one sheet of parchment, invert the tart pan on top of the dough and then flip the whole thing over. Press the dough into pan peeling off any that is overhanging and pressing it anywhere it is cracked.
When the dough is in the tart pans put them all back in the fridge for another half hour. Preheat the oven 350.
Take the tarts out of the fridge, put the parchment paper back on top and weight it down with beans or pie weights. Bake in the oven for about 20 minutes (30 if you are doing one big tart) and remove the parchment paper and pie weights. Bake another 5-10 minutes being very careful to check often so it doesn’t burn on top.
In the meantime heat up the mimic cream in small saucepan. Once it starts to simmer turn it off and add the chocolate chips. Stir until melted.
Remove the tart pans from the oven and spread a thin layer of peanut butter on the crust. Sprinkle some salt on top of the peanut butter. Top with the chocolate mix. If you like, garnish with roasted salted peanuts. Put in the fridge at least 4 hours. Spend that time anticipating chocolaty goodness. Enjoy!
*note regarding MimicCreme-
I got the mimic cream at wheatsville co-op, but it seems like something Whole Foods or other similar places would carry. It is a realitivly new product made out of nuts that works for baking (but not drinking) At the co-op it is by all the shelf stable vegan milks and I would imagine it would be there at WF too. It is in a carton that is smaller than regular soy milk but not nearly as small as soy cream and it is a square box.
If they don’t have it I bet you could use soy creamer. I think coconut or hemp milk would work too. In the recipe you just simmer the milk and melt the chocolate in it and then set it in the fridge like a chocolate ganache recipe. It did seem a lot creamier than that so I think a high fat milk would work best. Maybe blend in some soaked nuts too if you want to go all out.