Preheat the oven to 350 degrees Fahrenheit.

Place the pretzels in a food processor and pulse until ground. Add melted coconut oil, peanut butter, and maple syrup. Pulse until well combined.

Transfer the pretzel mixture into a non-stick 11- by one- and- a- half-inch tart pan with a removable bottom. Gently press it evenly into the pan, so it comes up the sides (using the edge of a measuring cup or glass to press the sides will help you get an even thickness).

Bake at 350 degrees Fahrenheit for eight to 10 minutes. Let it cool slightly and place it in the refrigerator until it cools completely and the crust hardens.

Place the chocolate chips in a large glass or metal heatproof bowl. Heat the coconut milk in a saucepan over medium heat, until bubbles start to form on the sides. Pour over the chocolate chips. Let the coconut milk and chocolate chips sit for two to three minutes undisturbed.

Whisk gently until all the chocolate has melted and it is smooth. Whisk in the peanut butter until well incorporated.

Pour the chocolate mixture over the cooled tart shell.

Decorate with pretzels and two teaspoons of peanut butter (drop about five dollops on the surface and very gentry, swirl using the tip of the whisk).

Refrigerate for at least three hours.