Chocolate and peanut butter are just one of those culinary mashups that work so well. You really can’t go wrong no matter how you mix them and this little cake is no exception. I dont want to over sell it to you, but this cake is lovely. Its remarkably easy to prepare, delicious, and full of nutrient dense ingredients. The crust is chocolately, slightly crunchy but not over sweet. The cream filling is light and fluffy, has an underlying hint of coconut cream, and is completely rounded out by the fail proof combination of chocolate and peanut butter.Oh and there is avocado in it!!
For the crust: add the oats to a food processor and pulse into a fine flour. Add all the remaining ingredients and turn on high until a smooth consistency is reached. This will be a thick dough and should stick together when squeezed with your hands.
Form into a ball and push it into the bottom and up the sides a 4 inch spring form pan.
Place in the freezer to set.
For the Chocolate Peanut Butter Cream: add the avocado to the processor and turn on high until smooth. Then add all the remaining ingredients and blend until thick and creamy. Give it a good taste, adjust as needed. You want it to be thick like pudding.
Pour this into your spring form pan and place inthe fridge for 20 minutes to set.
Remove from the pan, garnish with some crushed peanuts and Enjoy!