For a super rich, buttery, and salty chocolate dessert, make our No-Bake Chocolate Tahini Pretzel Pie! Thanks to Drexel’s Food Lab for creating this recipe for us.


  • 2 cups pretzel crumbs
  • 2/3 cup melted unsalted butter 
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 12oz Chocolate Soom
  • 8oz softened cream cheese.
  • 1/4 cup granulated sugar



  1. Combine pretzel crumbs with melted butter and press into a 9-inch pie pan. Freeze 10 minutes to firm.
  2. In a large bowl, whip heavy cream until soft peaks form. Add powdered sugar. Whip until stiff peaks. Transfer to a new bowl and reserve.
  3. In a different bowl, combineChocolate Soom and softened cream cheese. Using a mixer, cream together until smooth and add granulated sugar. Beat until smooth.
  4. Gently fold the whipped cream into the tahini mixture, until incorporated.
  5. Pour the filling into the pretzel crust, cover with plastic wrap, and chill for at least 4 hours or overnight.
  6. Drizzle Chocolate Soom for garnish.
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