Place the Oreos in a blender and blend until completely crushed.
Mix in the melted coconut oil.
Press the crust flat into a loose bottomed tart dish and place in the fridge.
Meanwhile, place the coconut cream in a stand mixer and whip until fluffy.
Add the peanut butter and keep whipping the mixture.
Add the the powdered sugar, vanilla and coconut oil and mix until just combined.
Pour the filling over the chilled crust and place it back in the fridge.
Break the chocolate into smaller pieces and place in a microwaveable bowl.
Pour the coconut milk over the chocolate and microwave the chocolate on high until melted (stirring every 20-30sec).
Pour the chocolate mixture over the filling and decorate with peanut butter swirls.
Place the tart in the fridge for at least 2 hours before serving.
Devour!