Preheat oven to 350F. To make the crust, begin by processing flaxseeds until finely ground (if not using flaxseed meal).

Add the remaining crust ingredients and process until well combined.

Press the crust mixture into the tart pans to cover the bottom and sides. Bake in the oven until set (about 8 minutes).

While the crusts are baking, add the ingredients for the top layer to a small blender and blend until smooth and creamy.

Once the crusts are out of the oven, give them a chance to cool while preparing the peanut butter layer. Melt the peanut butter and butter in a microwave or a small pan on the stovetop until soft and well combined.

Pour the melted peanut butter layer into the tart crusts and place in the fridge for about 30 minutes to allow the top to set.

Once set, add the chocolate avocado layer on top. Smooth it out evenly and refrigerate for about an hour.

Remove from the refrigerator, slice, and serve. Enjoy!