Frozen Chocolate Pretzel Peanut Butter Pies

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   1.Preheat oven to 400F Grease muffin tin and set aside.

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   2.Place pretzels and vanilla in the bowl of a food processor or blender.

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   Blend on high until pretzels have formed a medium grade crumb.

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   Some chunks should be left but most of the pretzels should be ground up.

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   3.Gradually stream almond milk into pretzel mixture while food processor is running on low.

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   Add by the tablespoon until dough is formed.

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   4.Press pretzel mixture into individual muffin tins, covering the bottom of each cup.

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   Bake for 10-15 minutes, or until crisp.

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   5.To prepare the chocolate layer: In the bowl of a clean blender or food processor, blend the silken tofu for 30-45 seconds, or until smooth and creamy.

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    Add in melted chocolate chips, scraping down sides of the bowl until both ingredients are blended.

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    Add honey or agave and blend into mixture.

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    6.Once pretzel layers have baked, remove muffin tin from oven.

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    Place one tablespoon peanut butter (or less, but why?)

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    on top of each pretzel layer.

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    The peanut butter will melt slightly and form to the pretzel crust.

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    Spoon about 2 tablespoons of the chocolate mixture into each cup.

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    7.Place in freezer for at least 4 hours, or until pies are frozen.

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    8.Will last in sealed container for up to a week.

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    9.Yields 12 pies.

* Per serving · 4 servings · Values may vary.