Chocolate lovers, this one’s for you. A tart so decadent, it’s basically a love letter in dessert form.​ Tag someone you love and share a virtual slice 🤎​ Ingredients:​ 100g hazelnuts​ 100g oat cream​ 1x bar dark chocolate​ 150g chunky peanut butter​ 2 tbsp maple syrup​ 100g coconut oil​ Vegan Butter to line dish ​ 2x dates (pitted)​ Handful of almonds, roughly chopped​ Wasa Husman crispbread​ Method:​ Break up Wasa crispbread, add pitted dates and hazelnuts, then blitz in a food processor until coarsely mixed.​ Knead into a ball, then press into a buttered pie dish to cover the base and sides.​ Mix peanut butter and maple syrup, then spoon onto the base and chill for 1 hour.​ Melt chocolate with oat cream, maple syrup, and coconut oil over simmering water. Pour over the peanut butter layer.​ Top with chopped almonds, decorate, and refrigerate for 30 minutes to set.​ ​