Pulse whole Oreos in a foodprocessor until almost powdered.
Melt butter and stir together with the Oreo crumbs until a pliable dough forms.
Press your dough into a tart or pie dish and place in the freezer to set while you make your filling.
Peanutbutter Truffle Filling
Melt your coconut oil and in a medium sized bowl, stir in your peanutbutter, maple syrup, vanilla and salt.
Once ingredients are completely smoothe, poor over your tart shell and place in the freezer over night.
When you are ready to serve your tart, take it out of the freezer and let it soften slightly in the fridge for half an hour before serving.
Decorate with whole Oreos, coconut- or soy whip and a dusting of powdered sugar. I also used edible flowers to pretty it up.