Start by preparing the base. Add the dates (pits removed) and the almond flour to a food processor, process until the base is crumbly but sticks together.
Evenly press the base into a lined 8x8 pan. Place in the freezer to set for at least 30 minutes.
Prepare the filling while the base is in the freezer. Add all the base ingredients to the food processor (no need to clean it first). Start with 4 tablespoons of water. Process until smooth. Add 1-2 more tablespoons until the consistency is similar to caramel. It should be smooth and thick but spreads easily.
After 30 minutes, remove the base from the freezer and add the filling on top. Spread it out evenly with the back of a spoon or a spatula. Top the filling with the chopped peanuts and then place back in the freezer for at least 1 hour (longer is better).
Once the filling has set, begin to melt the coconut oil and chocolate over low heat in a pot. Once melted, remove the bars from the freezer. Take them out of the 8x8 pan and cut them into your desired size/width. Taking one bar at a time, add it to the chocolate, using a fork and spoon, coat the entire bar with chocolate. Tap it on the side before removing it from the pot to release any excess chocolate. Place the bar on a lined baking sheet, and sprinkle sea salt on top. Continue this method until all the bars are coated in chocolate. Place back in the freezer for 20-30 minutes to let the chocolate set.
Store in the freezer.