Step 1

Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan with removable base or springform pan (*see photo and note in the blog post if using another size).

Step 2

Place the almonds and oats in a highspeed-blender (or food processor) and process into a coarse flour. Add the cocoa powder, soft dates, liquid coconut oil and a pinch of salt and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).

Step 3

Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down firmly and up the sides to create an even pie shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option*). Then let it cool completely.

Step 4

Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple syrup, and vanilla extract to a blender (or food processor) and blend until smooth and creamy. Then set aside.

Step 5

In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold it into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. (If you can’t wait that long, simply place the pie in the freezer for 1 hour or until set).

Step 6

Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil. Then pour it over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.

Step 7

Pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill until set.

Step 8

When ready to serve, slice and enjoy!