Chocolate Caramel Tart

-Preheat oven to 350F.

-To make the crust: Lightly grease an 9 inch tart pan with a removable bottom.

-In a bowl, combine the crushed pretzels, coconut oil and a sugar free maple syrup. Stir until combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden around the edges and firm.

-Let the crust cool, then prepare the filling.

-To make the caramel layer:

-Mix the peanut butter, sugar free maple syrup

and coconut oil in a medium size sauce pan over medium heat. Mix until all ingredients are combined and melted. Remove from heat and add the vanilla extract and Himalayan salt. Stir to combine. Then pour the caramel layer over the crust. Place in the freezer for about 30 minutes to set. Carmel should be firm.

-To make the Ganache: In a double boiler add the coconut milk and nondairy chocolate chips or you can microwave on high for 1 minute in a microwave safe bowl until bubbling. Stir until combined, then add the chocolate ganache over cooled caramel layer. Spread the chocolate layer until smooth.

-Place back in the freezer for another 30 minutes until completely set.

-Remove from the freezer and top with Truwhip Original Whipped Topping and chopped nondairy chocolate peanut butter cups.

-Serve and enjoy!