Add dry ingredients. Stir in coconut oil, maple syrup, and vanilla extract until moistened.
Press the crust mixture evenly into the prepared tart pan. Bake for 13-15 minutes.
Beat coconut milk with an electric mixer until it starts to thicken.
Add peanut butter, ½ cup maple syrup, vanilla extract, and salt. Fold in coconut whipped cream. Transfer to crust and freeze.
Using a fork, alternate drizzling chocolate and peanut butter sauce over the top of the set filling. Sprinkle with peanuts if desired.
Place back in the freezer for another 20-30 minutes to set.
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