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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.
