Preheat: Turn on the oven to 180°C fan / 400°F / Gas 6.
Tart base: Into an electric food processor, add peanuts, oats, sugar and coconut oil. Blend for 30 seconds to get a nice crumb.
Line a 23 cm tart tin with baking paper on the bottom and pour the crumb mix into the tart tin. Evenly distribute the crumbs around and up the sides of the tin and using a glass with a flat bottom and sides push down on the crumb mix to firm it down.
Baking: Bake the crust for 10 minutes or until firm, remove and leave to cool on a wire rack.
Ganache: Into a saucepan over a medium heat add the coconut milk, sugar and dark chocolate. Mix well until the chocolate has melted and become smooth.
Add the coconut oil, stir well and leave to rest for 5 minutes.
Strawberries: Clean and remove the stalks from the strawberries. Keep a little less than half for the decoration on the top and roughly dice the remaing strawberries into 1 cm pieces.
Add the diced strawberries to the cooled tart base and pour over the chocolate ganache.
Place the tart into the fridge to cool down completely.
Once the tart has cooled decorate with the remaining strawberries and serve.