Peanut Butter Cup Mousse Tart

ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 16

2 cups walnuts

1 cup gluten-free oats

3⁄4 cup cocoa powder

1⁄2 cup maple syrup

1 cup peanut butter, divided

3 (15 oz.) cans coconut milk, chilled

11⁄2 cups dairy-free chocolate chips, melted

Heat oven to 325°F. In food processor, blend first 4 ingredients and 1⁄2 cup peanut butter. Press into lined 9" springform pan. Bake 15 min. Spoon solid coconut cream out of chilled cans; using electric mixer, whip with chocolate and remaining peanut butter until smooth. Spoon on top of cooled crust. Refrigerate at least 1 hr.