Instructions
- In a medium bowl, combine the almond flour, maple syrup, melted coconut oil, and peanut butter until a soft dough forms.
- Press the mixture firmly into a parchment lined loaf pan and refrigerate while preparing the filling.
- Cover the dates with boiling water and let soak for 5 to 10 minutes. Drain well.
- Transfer the dates to a food processor with the peanut butter and vanilla. Blend until smooth and creamy.
- Spread the date caramel evenly over the base, then sprinkle the peanuts on top, pressing them gently into the caramel.
- Freeze for at least 1 hour, or until firm.
- Melt the chocolate with the coconut oil in the microwave using 30 second intervals, stirring between each until smooth.
- Remove the bars from the pan and cut into 8 large bars or 16 mini bars. Dip each bar into the melted chocolate and let the excess drip off before placing them on a parchment lined tray.
- Sprinkle with flaky sea salt, if desired, and refrigerate until the chocolate is fully set.
