Chocolate And Peanut Butter tart (Twist: Pretzel Crust)

Ingredients

****For this recipe, I recommend using a pan with removable bottom.

For the Pretzel Crust

1 cup finely crushed preferably gluten-free & vegan pretzels or whatever you want. (Pretzels are natural vegan but always look the ingredients).
¼ cup soy butter melted
3 tablespoons Maple Syrup
1 Tbsp Vanilla
1 tsp cinnamon

For the Peanut Butter filling

½ cup peanut butter
⅓ cup maple syrup
¼ cup coconut oil melted
2 tablespoons vanilla extract
¼ teaspoon Himalayan salt

For the chocolate ganache

6 tbsp cocoa powder
¼ cup canned full-fat coconut milk
1Tbsp Vanilla
2 Tbsp Maple Syrup
Peanuts pretzels
Sea salt, Cacao nibs and Toffee peanuts (optional) to garnish

Instructions

Preheat oven to 350ºF. Lightly grease an 8-inch tart pan with a removable bottom.
In a bowl, combine the crushed pretzels, soy butter, maple syrup, vanilla and cinnamon. Stir until completely combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden and toast around the edges. Let It cool.

Filling preparation
In a different bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt. Pour the filling into the pretzel crust and place in the refrigerator to set.
Once the filling has set, make the chocolate ganache. Place the chocolate in a small bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate, add the vanilla and maple syrup. Let sit for one minute, and then whisk until creamy and smooth.
Pour the chocolate ganache over the peanut butter filling.

Caramel Ingredients (Optional) If you want to make it easier don’t do this part. And garnish the tart.

1 can (13.5 oz) full-fat coconut milk
1/2 cup coconut sugar
1/2 tsp sea salt
1 tsp coconut oil
1 tsp vanilla extract

Combine the coconut milk, coconut sugar, and salt in a saucepan over medium-high heat. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.
Serve the sauce warm or refrigerate in a sealed glass jar.

Drizz the caramel sauce in any form you want over the ganache and the tart, garnish as desired with Toffee peanuts (saute peanuts with brown sugar and cinnamon) or regular peanuts, and sea salt. Let chocolate and caramel cool completely, about 1 hour in the fridge, before slicing and serving.