- Preheat oven to 180 and grease a tart tin well with coconut oil.
- If using oats, blitz these in a food processor until it forms a fine flour.
- In a bowl combine the oat flour, coconut oil, maple syrup and cinnamon and mix well with a spoon.
- Using your hands bring the mixture together and form a large ball.
- On a work surface place a large piece of clingfilm down, put the pastry dough on top and then layer another piece of clingfilm on top of this.
- Using a rolling pin start to roll out your dough into a large disc that will fill the base and sides of your dish (make sure you don’t do it too thin otherwise it will break).
- Peel off the top layer of clingfilm and flip the pastry onto the dish then peel off the other piece of clingfilm. Press the pastry into the corners using your fingers. If any holes appear then fill these with any excess dough you have. Bake the pastry for 10mins then place to one side.
- Meanwhile, place the dates in a high powered food processor and blitz until crumbly, add the peanut butter and blitz again until smooth before adding all the remaining filling ingredients and blitzing until smooth.
- Spoon the filling into the pastry case and level off with a spoon. Place back in the oven for 25minutes.
- Take out of the oven and allow to cool before serving.
- (Optional) Sprinkle the pumpkin seeds around the edge of the pie.
The peanut butter can be swapped for almond or cashew, or tahini to make it nut free. For gluten free, swop the oats for gluten free oats. Best stored in air tight container, in the refrigerator for up to 5 days.