Combine all ingredients in a food processor and pulse about 1 minute until a loose dough forms.
Add a splash of water if your crust is too dry.
Press into parchment lined springform pan or pie dish.
To make the filling:
Place 2 cans of coconut milk in the fridge overnight to harden.
Scoop out the solid cream into a large mixing bowl (freezing your bowl helps cream stay firm)
Whip with a mixer until stiff peaks form.
Add in pb & maple syrup and mix.
Add remaining ingredients and mix until thoroughly blended.
Spread over crust. You can swirl around the mousse with your spatula to make a it pretty
Refrigerate at least 4 hrs to set. Enjoy!!
Notes
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What I used:
Organic Peanut Butter, dry roasted unsalted almonds, pure maple syrup from ALDI