Prepare the crust: Preheat the oven to 350°F. Lightly grease a 9-inch pie dish. Cut two long, 2-inch wide strips of parchment paper and place them over the pie dish in a crisscross fashion. This will make the tart easier to remove after freezing.In a food processor, combine the peanuts, oats, and salt then process to a coarse crumb. Add the coconut oil and maple strip then process until a dough forms. The mixture should stick together when pressed between your fingers, but it shouldn’t be really sticky. If it’s too dry, try adding a small splash of water and process again.Transfer the dough to the pie dish and spread out in an even layer. Starting at the center, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough begins sticking to your hands, lightly wet your hands and shake off excess water. Using a fork, poke the base of the crust seven or eight times to allow steam to escape while baking. Bake in the oven uncovered for 13-17 minutes, until light golden brown. Allow to cool completely.Prepare the filling: In a small pot, scoop out the solidified portions of the can of coconut milk. Discard 1/3 cup of the coconut water from the can then add the remaining portions to the pot. Turn the heat to medium, add chocolate and cook, stirring occasionally, until melted. Add the maple syrup, peanut butter, and salt then whisk until smooth.Pour the filling into the cooled crust then carefully transfer to a flat spot in your freezer. Allow to set for 4-6 hours, until solid. If you want to freeze it for longer, cover with foil after filling has firmed.Prior to serving, let the tart sit on the counter for five minutes. Using the parchment paper, carefully lift the tart out of the dish. Slice the tart then serve with peanut butter caramel sauce and chopped peanuts. Store leftover slices individually wrapped in foil then placed in an airtight container in the fridge for up to 5 days, or in the freezer for 4-6 weeks.