I just made this for a birthday dessert. It was my first time coming up with a crust like this and I'd claim success. :)
Almond Pretzel Crust
1 cup dates
1/2 cup raw almonds
1 cup thin pretzel sticks
1 tsp coconut oil
Add dates and almonds to a food processor and process until somewhat fine. Then add pretzels and coconut oil and process until crumbly. The mixture should stick together when you pinch it.
Push crust into desired dish (small torte or pie pan, or individual pie shaped dishes as pictured) and desired thickness- not too thin. When finished, place in the fridge while you make the filling.
Chocolate Mousse Filling
(adapted from Post Punk Kitchen)
1 package extra firm silken tofu (I use Mori-Nu, a popular non GMO brand)
1 standard package semi-sweet (vegan) chocolate chips
3 tbsp pure maple syrup
1 tsp vanilla extract
In a blender puree tofu, maple syrup and vanilla.
Next, over a double boiler, melt chocolate chips
Add chocolate to the tofu mixture in the blender.
Blend together until smooth and creamy.
With a spatula, pour the chocolate-tofu mixture into the crust and return to the fridge for 3-12 hours, covered.
Let me know if you try it out and how it works by leaving a comment!