The perfect combination of sweet and salty, these peanut butter bombs are dangerously addictive.
Creamy coconut and peanut butter mousse on top of a crunchy, salty pretzel crust.
Peanut Butter Pretzel Bombs
2 cups salted pretzels
1/2 cup organic light brown sugar
1/4 tsp vanilla extract
6 tbl earth balance, melted
1 cup creamy, sweetened peanut butter
2 tbl earth balance butter, softened
4 oz vegan cream cheese, softened
1 1/2 cup chilled coconut milk
1/3 cup organic cane sugar
1 tsp vanilla extract
Preheat oven to 350.
In a food processor, grind the pretzels and sugar together until fine. Transfer to a bowl and add the vanilla and melted butter. Stir to combine. Divide the crust into 12 mini tins. Pack down tightly and bake for 5 minutes. Let cool.
Whip together the peanut butter, cream cheese and butter until smooth and light. Add the coconut milk, sugar and vanilla and whip 3 minutes more until light and fluffy. Divide into individual crusts and chill for 3 hours.