Okay the following is a combo of a recipe ideas (one being a veganized kandy kakes creation I made a few months ago and another being from vive le vegan! and the rest being my peanut and oat obsessed mind)that sort of remind me of what would happen if a Reeses peanut butter cup was attacked by oatmeal..
Preheat oven to 350 F/176 C.
Lightly grease a 8x8 or so cake pan with canola oil. Prepare crust by combining 1 cup of oats, 1/2 cup of a mix of oat flour/spelt flour or flour of choice, 1 tbsp. sugar in the raw, 1/4 tsp. sea salt, 1/4 tsp, baking soda and then mix in 3 tbsp. PURE maple syrup and 2.5 tbsp. canola oil. If you are out of maple syrup I think agave would work really well too. After combining, coat the bottom of you pan with this mixture evenly. Bake for 15 minutes.
While baking, prepare next layer: in a saucepan heat nearly 3/4 peanut butter or nut butter (I used natural peanut butter, white chocolate wonderful peanut butter and cashew butter) with 1/3 cup sugar, 1/2 tsp. sea salt and a squirt of agave-stir and mix until consistent and then keep on burner but turn heat off. In a blender, separately blend 1/3 package of silken mori nu organic tofu with a scant 1/4 nondairy milk (I used vanilla lowfat almond). Once well mixed, add peanut butter mixture to this, blend super well and if it's not sweet enough for ya, add some organic powdered sugar or agave nectar to taste. Add this mixture on top of baked oat crust and put in fridge.
Next up, melt 3/4 cup chocolate chips, the higher quality the better, tropical source is a goddess but I was cheap and used the good ole 365 brand..melt this on medium, stirring constantly with 1/2 tab. nondairy margarine if desired and 1/4 cup nondairy milk. Once melted, coat refrigerated previous layers, and move to fridge or freezer. Sprinkle with oats and coconut for decor, if desired.