Step 1

Lightly oil a 9″ tart pan or 8″ pie dish with coconut oil or olive oil. Set aside. In a large food processor, pulse together the oats, cookie crumbs, and cacao powder. Add in the soaked dates and vegan butter, and pulse again until a sticky dough forms. Press the dough into the tart pan or pie dish, pressing it gently up the sides of the dish. Place the tart pan in the freezer to chill while you make the peanut butter filling.

Step 2

In a large food processor, pulse the cashews and coconut cream until smooth. There should be no bits of cashew left, just a smooth and thick cream. Add in the peanut butter and coconut sugar, and pulse again until smooth.

Step 3

Pour the peanut butter filling into the pie crust. You might have some extra. You can save the peanut butter filling and serve as a peanut butter mousse. Smooth the filling, and carefully place the peanut butter pie back into the freezer to chill for 3 hours.

Step 4

After 3 hours, prepare the vegan chocolate ganache. Remove the peanut butter pie from the freezer and carefully pour the ganache over the top of the peanut butter pie. Carefully place the peanut butter pie into the fridge to set for 15 minutes.

Step 5

When ready to serve, remove the peanut butter pie from the fridge and allow it to sit at room temperature for 10 minutes. Top with crushed peanuts, slice and serve! Store any leftovers in the fridge in an airtight container for up to 5 days or the freezer for up to 3 months.