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Thumpin’ Reverse Chocolate Truffle pie!

Thumpin’ Reverse Chocolate Truffle pie!

Who doesn’t love a rich chocolaty, sweet treat? We love it even more when it takes just about 30 minutes to make it seem as though we’ve put in hours. Vegan made switch the pretzels and cookies out and it can be made gluten-free. Non-vegans will dig it too! Serve with coffee and you’ve got a new favorite, promise!

*Indicates brand most ingredients can be purchased at Campbell’s nutrition center, whole foods or your local health food store. Hy-Vee’s organic section carries some of the ingredients I utilize as well and they have 10 percent off organic produce every Wednesday.

Serving size is 12 people in a 9-inch pie pan; I have also made bars in a 9x13 pan and doubled the recipe.

So all in all from start to finish this dish will take about 45 minutes prep including the clean up of the pan. Add another 45 minutes at least for the pie to set in the fridge.

For the crust:

2 full rolls and then about 6 more cookies “Oreo” cookies

I use the *Whole Foods, 365 brand, mix matched cookies. Put all the cookies into the food processor and run until finely crumbled and sticking together

Move the crumbled cookie mix to another bowl

3-TBSP. Melted Coconut oil mix into the crumbled cookies, mix well until it will hold shape when pinched.

1 tsp. Cinnamon

½ tsp Cardamom

Mix the spices, cookies and coconut oil together well

Press the mixture into a 9-inch piecrust bake on 350 for about 20 minutes

The life! The creamy filling:

Add in all in one bowl together in the order listed if you want

1 8 oz. plus ½ another (12oz) Daiya Cream Cheese

(Vegan, Gluten free, Non-GMO) check the quality statement online

½ C. Maple Syrup

1 tsp. Cinnamon powder

¼ C. Chocolate chips (*Enjoy Life brand) mixed in for texture (optional)

1 C. * Earth Balance Coconut Peanut Butter

1 C. Vegan Chocolate Chips (*Enjoy Life brand) (melted)

In a double boiler or in a carefully watched and stirred pan melt the chocolate chips and add all ingredients to the food processor or a mixer bowl.

Mix well scraping the sides down until smooth and creamy

Pour the mixture into the cookie piecrust

Top with a sprinkling of chocolate chips and a sprinkle of Pink Himalayan sea salt

Melt ¼ c. Vegan Chocolate chips in same boiler pan and mix in a ½ cup halved pretzel sticks set on parchment paper to harden and set.

Place pie into the refrigerator for at least 45 minutes to set.

Top with the pretzels cut and serve! Do not put pretzels in the fridge they get staleish and soggy then they taste nasty.

See that was pretty simple the hardest part is getting all the nooks and crannies clean on the spatula, after all peanut butter is pretty thick.

Enjoy! Peace

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