Ingredients

For the Crust:
300g sugar free oreos
30g vegan butter

For the Filling:
200g Mayver’s Dark Roast Peanut Butter
50g sugar free salted caramel sauce
50g salted caramel protein powder
20g almond milk

For the Topping:
150g sugar free dark chocolate
70g almond milk

Method

1. In a blender, on medium to high, blend sugar free oreos until they reach a fine crumble. Set aside
2. In a medium mixing bowl melt vegan butter.
3. Combine melted butter and Oreo cookie crumbles and mix together until fully incorporated.
4. Press cookie mixture into the base of a tart pan. Creating an even layer on the base and sides.
5. Bake tart shell at 175c for 8-10 minutes. Allow tart shell to fully cool before adding filling.
6. In a medium mixing bowl mix together salted caramel protein powder and almond milk.
7. Add in peanut butter and sugar free caramel sauce until fully incorporated.
8. Press the caramel mixture evenly into base of baked tart shell. Set aside.
9. In a microwave safe bowl heat Almond milk until boiling.
10. Place sugar free chocolate into boiling almond milk.
11. Mix together until chocolate topping becomes glossy.
12. Pour chocolate ganache on the top layer of the tart.
13. Store tart in air tight container in refrigerator.

Thanks so much to @ever_so_fit for this AWESOME recipe!