1-Preparing the Pan and Crust: First, prepare a 7-inch springform pan by cutting a parchment paper circle for the bottom, spraying it with non-stick spray, and placing the parchment inside. This step ensures easy removal later. For the crust, pulse 125 grams of pitted Medjool dates, 1/2 cup almond flour, and 1/2 cup old fashioned oats in a food processor until the mixture clumps together.

2-Preparing the Pan and Crust: Add 2 tablespoons melted coconut oil and 1/4 teaspoon sea salt, then pulse again to combine. Press this mixture evenly into the bottom and about 3/4 inch up the sides of the pan. Refrigerate it to set, which takes about 30 minutes and gives you a solid base.

3-Making the Filling and Ganache: Next, for the peanut butter filling, blend 1 cup creamy natural peanut butter, 2/3 cup oat milk, 2 to 3 tablespoons water, 5 tablespoons melted coconut oil, and 1/4 to 1/2 teaspoon sea salt in a blender for 15 seconds. Stir in 1/4 cup maple syrup, then pour the mixture into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours, or ideally 8 hours, until it’s firm.

4-Making the Filling and Ganache: For the chocolate ganache, heat 3 ounces of oat milk until steaming and pour it over 6 1/2 ounces of dark chocolate, stirring until melted. Add 1 tablespoon melted coconut oil for a glossy finish. After the filling sets, remove the tart from the pan and pour the ganache evenly over it. Chill for another hour or 20 minutes in the freezer to set completely.

5-Final Step: Finally, slice and serve the tart cold from the fridge. If you’re looking for more peanut butter inspiration, try this whole grain peanut butter banana bread muffins recipe for a tasty variation.