Preheat the oven to 350ºF. Grease three 4” round tart pans with removable bottoms or an 8” round tart pan with a removable bottom or an 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).

Combine the maple syrup and coconut oil in a bowl and mush together, pressing out any of the clumps in the coconut oil. Stir in the coconut flour and kosher salt and stir until fully combined.

Press the dough into the prepared pan/s. Bake for about 12 minutes for a larger pan, or about 8 minutes for smaller pans - the dough should be golden brown around the edges. Let cool completely.

For the caramel, combine the dates (soaked if necessary) with the peanut butter, coconut oil, and ¼ cup hot water in a blender. Blend until completely smooth. Add extra hot water if it’s thicker than you’d like. Add a pinch of salt too if you used unsalted peanut butter.

Spread the peanut butter caramel in the tart shell/s.

For the chocolate topping, whisk together the maple syrup, melted coconut oil, cacao powder and peanut butter until smooth. Pour over the peanut butter caramel.

Garnish with roasted peanuts, peanut butter, and flaky sea salt as desired. Return to the fridge to let the chocolate harden before serving, about an hour.

Store tightly sealed in the refrigerator for up to 5 days (best for the first 3) or in the freezer for 6 months.