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!