Deep-Dish Dark Chocolate Peanut Butter Silk Tart
[Vegan]

For the Crust:

1. Mix everything together in the food processor except for the oil. Then once the oats are finely processed, pulse in the oil a little at a time. Check it when you've poured about half of the oil in. You may find that it sticks together fine at that point, and you can spare yourself a bit of oil.
2. Pre-bake at 350 F. for 13-15 minutes.

For the Filling:

1. Melt the chocolate chips in your microwave by using 50% heat for 2-3 minutes, stirring half way through. Then add the melted chocolate and the rest of the ingredients together in the food processor or blender. Blend until smooth.
2. Once your crust is cool(ish), add the filling. There is no baking required.
3. Refrigerate for at least 3 hours before serving. Best overnight.
4. Top with coconut cream, grated chocolate, ganache, or whatever...it's all going to be good on this one. I got my stars going with a custom peanut butter/coconut frosting that went something like this:

For the Peanut Butter/Coconut Cream Frosting:

1. Like most vegan frosting procedures, get everything really cold and try to keep it that way: pre-freeze mixers, bowls, spatulas, etc. Work quickly and refrigerate until you're ready to spread or pipe. The coconut oil will help it keep form once it gets cold, but you still have to work fast piping, especially in a hot kitchen.