Line a 20cm round baking tin with parchment paper
Process the cookies in your food processor until they are really fine. Add the melted butter and combine. Press the dough into your baking tin and set aside.
Get your can of coconut milk from the fridge, open it and only scoop out the solid white coconut cream and transfer it into a bowl. Stir in the vanilla paste and maple syrup. Spread the coconut cream mixture on top of your cookie layer. Transfer your cake to the freezer for 30 minutes.
Melt your peanut butter in the microwave or on the stove to soften it a bit. Get your cake from the freezer and pour the melted peanut butter on top of the coconut cream layer. Return to the freezer.
Melt the vegan chocolate in the microwave or in a water bath. Stir in the salt, brown sugar and coconut cream and combine well. Remove your cake from the freezer again and pour in the chocolate layer. Let the cake sit in the fridge for another 15 minutes before cutting!