Chocolate nice cream tart

This was so tasty. Next time I will have to add more peanut butter to the crust, as it fell apart a bit. We just sprinkled it on the top of our servings.

Crust: 

Preheat oven 375

Grease a tart pan that has a removable bottom or a springform pan- 9”

1 cup quick oats

1/3 cup peanut butter( I used chunky) — needs more

1/3 cup all purpose flour ( I used King Arthur gf measure for measure)

A tablespoon or so of water

Stir well and add just enough water to form into a ball, then press into greased pan bake 13-15 minutes till browning. Place in freezer.

Nice cream:

5 frozen ripe bananas 

1/2 cup cocoa powder 

2 teaspoons vanilla 

1-2 tablespoons left over decaf coffee (optional)

Soy milk or whatever milk desired- enough to blend 

Place nice cream ingredients in a food processor and fully blend. Spread over the pie crust and place back in freezer.

Topping:

1/3 cup soy milk (or milk of your choice)

1/3 cup dairy free chocolate chips

Place milk in small sauce pan and heat until simmering. Remove from heat and stir in chips— stir until melted. Let cool a few minutes. Spread over the nice cream by carefully dropping in spoonfuls and lightly spreading.

Optional— sprinkle coconut flakes on top if desired.

Place back in freezer for 4 hours.

When serving bring out about 20 minutes before serving so it has a chance to soften a bit. Place back in freezer if you have leftovers.