Line a 25 cm (10-inch) loose-bottom or spring-form cake tin with baking paper.
To make the base: Add the rolled oats to a food processor and process for 3 minutes or until it forms fine crumbs. Add the chickpeas/butter beans, nut/seed butter, sugar, oil, vanilla, and salt and process until it forms a paste. If the mixture is dry, add a little milk or water then process until it forms a fudgy consistency. Remove the blade from the food processor and mix in the chocolate until evenly distributed.
Scoop the cookie dough into the cake tin. Use a spatula to press the mixture against the bottom and sides of the tin, allowing the crust to be 1.5 cm (½-inch) thick. If desired, use wet hands to smooth the surface
To make the caramel: Add the sugar and coconut cream to a medium-size pot. Bring to a simmer over medium heat for 10-15 minutes or until thickened. Remove the pot from the heat and add the coconut oil and butter to the caramel. Mix until all ingredients are combined and emulsified.***
Allow the caramel to cool slightly. Pour the caramel into the cookie dough crust and place it in the fridge for around 2 hours or until fully set.
To make the topping: Add the chocolate and coconut cream to a medium-size pot. Over low heat, mix the ingredients until they are fully melted and combined. Pour the chocolate over the set caramel filling. Top with pretzels and flaky salt if desired. Place the tart in the fridge for 30 minutes or until set. When the chocolate is firm, serve as desired.
The tart can be stored in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to one month.