Preheat the oven to 350°F. In a mixing bowl, combine gluten-free pretzel crumbs, melted coconut oil, and brown sugar. Mix until well combined. Press the mixture into a 9-inch pie pan to form the crust. Bake for 8-10 minutes until lightly golden. Let cool completely.

In a medium saucepan, combine almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk over medium heat until smooth. In a small bowl, mix cornstarch with a few tablespoons of the chocolate mixture until smooth, then add back to the saucepan. Whisk constantly for 5-7 minutes until thickened.

Pour the thickened chocolate filling into the cooled pretzel crust and spread evenly. Chill in the refrigerator for at least 120 minutes to set.