1. For the crust, preheat the oven to 170°C and lightly grease a 9-inch fluted tart tin with coconut oil. In a bowl, combine the coconut flour, arrowroot flour, coconut sugar, and salt and mix well to combine.
2. In a separate bowl, whisk together the eggs, melted coconut oil and vanilla extract until light and frothy. Pour your wet mixture into the dry mixture and use a wooden spoon or spatula to combine into a workable dough. Use your hands to press the dough into the fluted tart tin, even across the base and right up the edges. Transfer to the oven and bake for 18-20 minutes, or until goldenbrown and cooked evenly. Remove from the oven and allow it to cool.
3. For the filling, in saucepan over medium low heat, combine the smooth peanut butter, coconut cream, maple syrup, coconut oil and vanilla and whisk until well combined, smooth and creamy. Allow it to cool slightly then pour over your prepared tart base. Transfer to the fridge to set for 15 minutes or until firm.
This is a good time to get onto your topping.
4. For the topping, using a double boiler method, add the dark chocolate in a glass bowl over a saucepan of simmering water, and stir until melted. Stir in the crunchy peanut butter and maple syrup until well combined. Remove from the heat and gently stir through the brown rice puffs. Pour your topping over the peanut filling and return to the fridge and set until firm about 10-15 minutes.
Slice into wedges and enjoy! Stores in an airtight container in the fridge for 2 weeks or freezer for 3 months.