No-Bake Vegan Peanut Butter Cup Pie (High-Protein)

1 Line you tart pan, mini tart pan or 9 inch spring form pan with parchment paper and set aside. I used a mini tart pan and line 3 molds.
2 In a food processor, pulse the dates until they are finely chopped.
3 Add the flour, cocoa powder, 3 tbsp of coconut oil and salt to the processor with the dates and blend until the dough forms into small crumbles.
4 Press the dough into your prepared pan. Make sure to have the walls a little thicker than the bottom. Place the pan in your freeze while you make the filling.
5 Rinse out your food processor before adding the rest of the ingredients except for your protein powder. (or don't, I'm a rebel)
6 Processes the filling until it becomes light and fluffy. About 2-3 minutes. You might need to stop and scrape down the sides. 
7 Once the filling is fluffy, add the protein. Pulse just until the protein is incorporated (you don't want to lose the fluffiness!)
8 Pour the filling into your prepared crust(s) and place back in the freezer for 4-6 or until firm. 
9 To make the optional drizzle: In a microwave safe bowl, add the chocolate and the coconut oil. Heat in to microwave for 30 seconds. Stir and place back in the microwave for 10 sec intervals until fully melted. Drizzle the pie(s) with the chocolate and enjoy!