This tantalizing dessert from the Anything You Can Cook, I Can Cook Vegan cookbook merges the rich, velvety essence of dark chocolate with the satisfying crunch of perfectly baked pretzels, creating a culinary masterpiece that will enchant even the most discerning palates. For the whipped cream:⅔ cup refined coconut oil⅔ cup lukewarm soy milk¼ cup powdered sugar, sifted½ teaspoon vanilla extractFor the crust:7 tablespoons vegan butter, melted, plus more for pan3 cups salted pretzels, finely crushed, plus more, coarsely crushed, to serve¼ cup demerara sugarFor the filling:8 ounces vegan dark chocolate, more than 70 percent cacao, broken up¼ cup refined coconut oil1 (8-ounce) package silken tofu⅔ cup powdered sugar½ cup vegan milk2 tablespoons cocoa powder1 tablespoon espresso powder¼ teaspoon flaky salt