When I think my mom, the woman who unabashedly compares her mealtime habits to that of a giraffe (cue: perpetual grazing), sourdough rods (Twizzler’s, iced americanos, and lemon lime seltzer) gallivant to the forefront. The fundamentals of any (her) balanced diet, of course supplemented with an extensive amount of leafy greens, grilled salmon or tuna, Caesar dressing, and our inborn inability to remain still. Always in the mood for a nosh, an ostensibly dominant trait I’ve inherited with gusto and pride, if there’s one thing my mother fostered and I continue to practice, it’s the mantra of balance. In life and in life-giving meals, that very essence of having your chocolate covered pretzels and guiltlessly eating them too.
The sort of pie that combines all of my very favorite flavors – dark chocolate, sea salt, pretzels, and dessert – with that virtuous air of unprocessed, plant based, and mostly raw ingredients, coupled with Andrew’s proclamation of ‘THIS IS THE BEST DESSERT YOU’VE EVER MADE!’ I really couldn’t be more excited to share my Dark Chocolate Pretzel Ice Box Pie. This three tier mini pie, each layer divinely unique yet overtly complementary, begins with a sticky medjool date and salty sourdough pretzel crust. Then filled with a layer of pure maple and vanilla cashew cream and adorned with a coconut, pretzel, and dark chocolate and cacao ganache, you’ll never know what hit you. Making sure to get each layer into every bite, this is the sort of pie you’ll really want to enjoy. Yes, the calories and fat content are high, no, the fiber isn’t, but sometimes the most nourishing and important thing you can do for your body and sense of being is free and enthusiastic indulgence.
Dark Chocolate Pretzel Ice Box Pie [serves 12]
3 cups raw cashews, soaked in warm water for a minimum of 1 hour, divided
12 medjool dates, pits removed
1 cup sourdough pretzels + extra for topping
½ cup + 1 tablespoon coconut oil, divided
6 tablespoons pure maple syrup, divided
2 teaspoon vanilla extract, divided
½ cup full fat coconut milk, from can
2 tablespoons raw cacao powder
½ cup dark chocolate covered pretzels + extra for topping
In a food processor fitted with an S-blade, pulse 1 cup cashews, medjool dates, 1 cup pretzels, and 1 tablespoon coconut oil until they form a firm dough. Remove from processor and divide into six equal pieces. Using a 6-cup jumbo muffin pan (either non-stick or one lined with muffin cups), press each piece of dough into the bottom of each cup, forming a crust. Rinse food processor.
In now clean processor, pulse remaining 2 cups cashews, ¼ cup coconut oil, ¼ cup maple syrup, and 1 teaspoon vanilla extract until very smooth. Spoon an equal amount of mixture into each muffin cup, filling and covering the crust. Rinse food processor.
In now clean food processor, pulse remaining ¼ cup coconut oil, 2 tablespoons maple syrup, coconut milk, cacao powder, and chocolate covered pretzels until mixture is well combined and pretzels are the size of very small chocolate chips. Spoon an equal amount of mixture into each muffin cup, covering the cashew layer completely.
Top each cup with roughly chopped chocolate covered pretzels and pretzels, if desired, then place muffin pan in freezer for a minimum of 4 hours – overnight. Allow pie’s to defrost slightly before removing from pan, then serve and enjoy!
Nutritional Information [per serving =½ pie]
375 Calories, 25g Fat, 35g Carbohydrates, 2.6g Fiber, 22g Sugar, 6.5g Fat