For the pretzel crust: 4 1/2 cups (200 g) pretzels
 1 Tbs. firmly packed light brown sugar (or coconut sugar)
 1/2 cup (4 oz) vegan butter, melted and cooled
 Pinch of kosher salt
 For the filling: 1 1/2 cups (12 fl. oz) heavy cream
 1/2 lb. (250 g) reduced fat cream cheese, at room temperature
 1/2 cup (60 g) confectioners’ sugar (I used a stevia blend finely ground in my vitamix) 
1/4 tsp. kosher salt
 1 tsp. vanilla extract
 1 1/4 cups creamy peanut butter (preferably a good quality with no added sugar)
 For the topping: 1 cup (8 fl. oz.) heavy cream 
1/2 tsp. vanilla extract
 2 Tbs. confectioners’ sugar (I used pure stevia)
Melted chocolate for garnish
Chopped peanut butter cups for garnish Subscribe to my Youtube channel http://bit.ly/1HUugUo FOLLOW ME HERE
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