For the peanut butter and chocolate filling:

50g dairy and gluten free chocolate, broken into squares
1/2 just ripe avocado
2 tbsp additive-free smooth peanut butter (I used Sanitarium’s Natural Smooth butter)
1 tsp cocoa powder
1 tsp vegan milk (rice, soy, almond)
1 tsp maple syrup
1/4 tsp Stevia (100% natural low GI sweetener)
1/4 tsp freshly ground sea salt

For the crust:

1/2 cup (60g) walnuts
1/2 tsp peanut oil
1 tsp cocoa powder
1/4 tsp vanilla extract
1 tsp maple syrup