This cake is super easy to make, it is vegan, and with a gluten-free option.
Preheat the oven to 190°C
Put the oats in a food processor and process until it is a fine flour, add the rest of the ingredients of the base, and process until it is integrated.
Put the dough in a floured mold (18cm diameter) and press well against the base and sides.
Puncture the base with a fork over the entire surface and bake for 12-15 minutes or until crispy and golden, let cool.
Melt the chocolate in the microwave or in a water bath and process all the ingredients until you have a smooth and homogeneous mixture. Put on the crust and let cool.
In a large bowl beat the aquafaba until snow point, that is, when turning the bowl do not fall. While in a small pot or in the microwave heat the syrup, without it coming to boil.
Pour the hot syrup over the aquafaba and continue beating at high speed until the meringue has cooled completely.
In another bowl mix the peanut butter with the coconut oil. Once the meringue is ready, pass the mixture with peanut butter to the bowl with the meringue and mix with a spatula with enveloping movements, the fewer movements you need the better, until it is completely integrated.
Put on the chocolate, take to the refrigerator until it is cold and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.