1. Lightly spray the inside of a 9″ tart pan with non-stick spray. Using a food processor, pulse the dates with the coconut oil until they begin to form a sticky dough, or a bit of a ball. Next, add the remaining ingredients, except for the melted chocolate. Pulse together until combined, then add in the melted chocolate and pulse until the mixture sticks together when you pinch it. Spread the crust out into the bottom of the pan, using the back of a spoon to press things down firmly and evenly, creating a 1″ rim around the edges. Place the tart pan in the freezer while you create the filling, for about 10 minutes.
2. In a mixing bowl, whisk together the peanut butter, melted coconut oil and maple syrup until smooth. Remove the tart pan from the freezer, and empty the caramel over the crust, spreading it out evenly over the pan. Place the pan back into the freezer while you prepare the topping.
3. Pour the chocolate chips into a heatproof mixing bowl. In a saucepan on the stove over medium-high heat, warm the coconut milk until just before boiling, when it starts to steam. Pour the coconut milk over the chocolate chips in the mixing bowl and allow the mixture to sit for 30 seconds before stirring until smooth and thick.
4. Remove the tart pan from the freezer and pour the chocolate mixture all over the top of the vegan caramel. Place the pan back into the fridge or freezer to set, for about 30 minutes. Top with crushed peanuts and pretzels, if desired. 
5. Serve from cold, or remove the tart for 30 minutes or so before serving for a softer dessert. The dessert will begin to get too soft after a couple of hours at room temperature.

Leftover dessert can be stored in the fridge or freezer. In the fridge, for up to one week, and in the freezer for up to 2 months.