To make the crust, pulse the dates in a food processor until roughly chopped. Add the pecans, cranberries, chocolate chips, and salt. Pulse until finely ground and moist enough to hold together when pinched. Reserve about 2 tablespoons of the crust mixture then transfer the rest to the tart pan. Use your hands to press the crust evenly into the pan and up the sides: Lightly moistened hands will prevent sticking. Set aside.

To make the chocolate ganache, heat the coconut milk in a small pot over medium heat until small bubbles form. Turn the heat off and add the chocolate, butter, and vanilla. Let sit for a few minutes then stir until smooth and glossy. Pour the ganache into the crust. Crumble the reserved crust onto the top of the ganache. Refrigerate for several hours until cool.

To make the caramel sauce, heat the sugar in a small, heavy-bottomed pot over medium-low heat. Once the sugar starts to look damp after several minutes, stir constantly with a rubber spatula or wooden spoon as it melts. Sugar will eventually melt into a thick, amber-colored liquid. At this point, carefully stir in the butter. Keep stirring and cooking for about 4 minutes or until the butter and sugar are completely combined. Slowly stir in the coconut cream and allow the mixture to come to a gentle boil for about a minute. Remove from heat and stir in the peanut butter. Allow to slightly cool down before using. Cover tightly and store for up to 3 months in the refrigerator. Reheat in the microwave or on the stove to desired consistency. To serve, lift the tart out of the tart pan and slide onto a platter. Drizzle with caramel sauce. Slice enjoy!