Peanut Butter Pie

For the Base

• 1 1⁄2 cup oats
• 1 cup almond flour
• 1⁄2 teaspoon baking powder
• 3-4 tablespoons melted coconut oil/vegan butter

For the Caramel

• 15 medjool dates soaked for 15 mins
• 1⁄2 cup almond butter
• 4 tablespoons maple syrup

For the Peanut Butter Mousse

• 340 grams of peanut butter
• 1 can 400g coconut cream (chilled overnight)
• 1 cup sugar powdered coconut sugar (grind up regular coconut sugar so it becomes fine)

For the Chocolate Ganache

• 1 cup coconut cream
• 280 grams chocolate

For Topping

• Roasted salted peanuts chopped roughly
• Unreal peanut butter cups smashed (optional)

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For the Base

1. Preheat oven to 350˚F/175˚C (fan-assisted oven)

2. Add the oats to the food processor and grind them into flour.

3. Add all other ingredients until fully mixed.

4. Press the mixture into a 9-inch greased tart pan or pie pan with a removable bottom, and press the mixture on the bottom and up the sides.

5. Bake for 12-15 minutes or until golden brown.

6. Let cool completely while you prep the mousse.

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For the Peanut Butter Mousse

1. Open the coconut milk cans and scoop out solid white coconut cream (you can save the coconut water and use in a curry, soup or smoothie).

2. Combine all mousse ingredients in a high-speed blender. Blend until smooth

3. Pour on top of the crust layer and place in the freezer while you prep the caramel.

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For the Caramel Layer

1. Add all the caramel ingredients to the food processor and process until very smooth.