You want to use the 'cracker'-type pretzels, that are hard with no moisture, like Rold Gold twists. Please note that there is dispute over some minor animal-derived ingredients in Rold Gold and possibly other big name pretzel manufacturers. If this is a concern to you then you may want to do research about the brand of pretzels you are using. To make the pretzel flour, Add pretzels to the blender or food processor and pulse repeatedly until coarse crumbs are formed. It doesn't have to be a superfine powder, but it should be pretty small.
To make this a refrigerator-stored tart with a more pudding-like texture, I recommend reducing the total nondairy milk in the avocado chocolate fudge layer to 1/2 cup. I also recommend using soy milk, which generally has a higher fat content. Or coconut milk if you enjoy coconut flavor. For the date caramel cream layer, reduce the nondairy milk to 1/4 cup, switch to soy milk if possible, and add a second tablespoon of coconut oil. I think the tart is best stored in the freezer though.
Nutrition facts include all of the optional caramel cream. Calories, fat and sugar will be quite a bit lower without it.
Avocado Chocolate Fudge Tart with Pretzel Crust and Caramel Cream originally printed from https://yupitsvegan.com/avocado-chocolate-fudge-tart-pretzel-crust/ October 24, 2014