Start by soaking the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk, vanilla paste and pinch of salt. Process until smooth and creamy, scraping down the sides as necessary.

Transfer to a bowl and reserve.

Add the oats to the food processor, no need to clean it inbetween just scrape it out well.

Process the oats until they have a flour like concistency. Add 6 tablespoon of the date caramel and pulse until a dough forms.

Line a small bread pan with parchment paper.

Firmly press the base layer to an even layer.

Top with ⅔ of the peanuts and spread the remaining date caramel over the nuts with a small spatchula to an even layer.

Place in the freezer for about an hour until firm.

Once set remove from the bread pan and cut to bar sized pices with a sharp knife.

Melt the chocolate in the microwave and dip the bars in the chocolate to coat. Using two forks works well. Chop the pemaining penuts and scatter on the bars. Let them set in the fridge for about 10 minutes.

Enjoy!