For The Crust:
Add the oats and walnuts to a blender/food processor.
Add the remaining ingredients and blend till well-combined and slightly sticky.
Transfer the mixture to a 25cm in diameter tart pan.
Spread the mixture out evenly with your hands or with the bottom of a cup.
Bake the crust in the oven for 18 minutes at 175C.
Let the crust cool.
For The Filling:
Chop the chocolate finely and add it to a bowl.
Heat the coconut milk in a saucepan. You want it hot but not simmering.
Pour the coconut milk over the chocolate and let it sit for two minutes.
Add cinnamon and cayenne to the bowl and stir well to combine.
Pour the mixture into the crust.
Chop the Goupie chocolates into smaller pieces and arrange them on top of the filling.
Transfer to the fridge and let it set overnight or for a few hours.
Keep the tart in the fridge for a maximum of five days.