Step 1

Grease or line with parchment paper a 9” springform pan or 9” round cake pan.

Step 2

For the crust, place the nuts in a food processor or blender and pulse until finely chopped. Be careful not to over blend them to turn them into a butter-like consistency. You want them to be more flour-like.

Step 3

Add in the oat flour, cocoa, milk, sweetener, agave, and salt and pulse a few more times until everything is combined.

Step 4

Press the crust into the bottom of the prepared pan. Place pan in the freezer to set.

Step 5

For the peanut butter filling, drain the water from the tofu. My recommended method for silken tofu is to place it in a colander over a bowl, cover with paper towels, and press down on the tofu to remove the excess water.

Step 6

In a medium bowl, add the powdered peanut butter, agave, extract, and salt. Once the tofu is drained, add that to the bowl.

Step 7

With an electric mixer (or whisk), whip the ingredients until all the lumps are smoothed out.

Step 8

Using a rubber spatula, spread the peanut butter filling onto the set crust. Place it back in the freezer to harden.

Step 9

For the chocolate icing, place the avocado, cocoa, milk, sweetener, vanilla, and salt in another medium sized bowl.

Step 10

Whip the ingredients together until completely smooth and incorporated and there are no more lumps.

Step 11

Once the peanut butter filling is set (and trust me, you want to be patient and let it set. It will make spreading the chocolate much easier), spread the chocolate icing onto the peanut butter filling and place it back in the freezer for a few hours to set.

Step 12

Or, if you’re ready for a taste (and who would be!?) let it thaw for about 15-30 minutes on the counter and slice away!

Step 13

Enjoy!