Crush the Oreos and place them in a large bowl, melt the butter and peanut butter together, and mix in some liquid sweetener if you like.
Press the tart base into a parchment paper-lined tart tin and place in the freezer to set.
For the filling: add the peanut butter, coconut cream, honey, or Oreo icing into a high-speed blender and blend until smooth.
Pour the tart filling onto the tart base and then place again in the fridge to set for 2-3 hours.
Just before the tart sets completely, melt the chocolate, and coconut oil and gradually mix in the coconut cream until the chocolate looks thick and glossy.
Once the tart has been set, pour the ganache over the tart filling, smooth it out, and decorate with the berries.
Slice and enjoy, and keep the tart chilled for further enjoyment!
