Roughly break the biscuits into a food processor with the peanuts and pulse to fine crumbs.
Stir the melted butter and a pinch of salt into the biscuits and tip into a 24cm, loose bottomed tart tin. Spread out over the base and sides as evenly as possible with the back of a spoon to create a crust. Refrigerate while you make the filling.
Rinse out the food processor and add the peanut butter, silken tofu and icing sugar. Process until fully combined.
Break the dark chocolate into a bowl with the coconut oil and melt in 30 second blasts in the microwave, stirring between each. Stir well to combine.
Fill the tart case with the peanut butter mixture, spreading it out as evenly as you can, and smooth the top ready for the chocolate layer.
Pour the melted chocolate over the peanut butter filling and transfer to the fridge to chill overnight, or for at least 2 hours.
Bring to room temperature before serving and decorate with some chopped salted peanuts, if you like
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...