To prepare the crust, take an oven safe dish and add rolled oats, coconut flour, coconut oil and maple syrup. Mix and flatten with the back of a spoon to form a firm base.
Bake at 350F/ 180C for 8 min in a preheated oven.
Microwave peanut butter and maple syrup for 15 seconds on the highest level. Stir until smooth. Set aside.
Take the oats out of the oven and spread the peanut butter on top to form the second layer. Then, spread the coconut yogurt on top and set in the fridge for 10 minutes.
Melt the dark chocolate in increments of 10 seconds in a microwave until it is melted. Then, add almond milk in two increments and stir until it forms a smooth ganache.
Spread the chocolate ganache on top of the yogurt. Add some plain peanuts on top.