Base:
2 cups rolled oats
Pinch of fine sea salt
10 medjool dates
1/2 cup natural peanut butter
6 tbsp milk
Topping:
1/2 cup semi-sweet chocolate chips
2 tsp. coconut oil
In a food processor fitted with the S blade, blend the oats and sea salt into a fine meal. Add the dates and peanut butter; blend for 30-45 seconds. Add the milk and pulse just until combined. Press onto a pie pan lined with parchment paper, then freeze for 15 minutes to set. Use a double boiler to melt chocolate chips and coconut oil, then pour over the top of the crust in an even layer. Refrigerate in an air tight container for up to two weeks. Pie will keep in freezer for months.
Variations:
-You can make the base into cookies by spooning into pingpong sized balls, then criss-crossing with a fork. No need to top with the chocolate unless you want to.
-If you want to turn these into protein cookies, omit 1/2 cup of the oats and add 1/3 cup of chocolate or vanilla Shakeology.
Thanks to http://www.ohladycakes.com for the amazing recipe!!!