Add the pitted dates and half a cup of hot water to your food processor and process until smooth, scraping down the sides, as needed. Add another tablespoon or two of hot water, if needed to get a smooth consistency.
Add the rolled oats to your date paste mixture and process until combined, and most of the oats are broken down, but no need to make it smooth.
Transfer the mixture into your nonstick tart pan and use wet fingers to press down evenly on the base and sides. Set aside.
For the Filling
Add all the filling ingredients to your food processor and process until completely smooth, scraping down the sides as needed.
Then pour the filling over your prepared crust and use a silicone spatula to evenly spread it and smooth out the top.
Freeze for 2 hours and then garnish with chocolate chips and a drizzle of extra peanut butter before serving, if desired.
Video
Notes
Use a nonstick tart pan with a removable bottom. This will make transferring your pie MUCH simpler. (This pie is photographed using an 11 inch nonstick tart pan, but this will also work using a 9 or 10 inch pan.)Use wet hands to press the crust into your tart pan, to prevent sticking.If you have a sweet tooth, taste the filling once processed (before pouring over your pie crust) and add an additional ¼ cup of maple syrup if needed.Storage
If you won't be consuming all the pie, return leftovers to the freezer immediately. Don't let it fully thaw and then refreeze as it alters the flavour and texture.
If you don't mind the pie being very soft, you may also store leftovers in the refrigerator for 3-4 days.