Make the base. Place oats in a blender, food processor or magic bullet and process until it is finely ground. Add it to a medium bowl with almond flour, coconut oil and maple syrup and mix to blend well with a spatula. Press this mixture firmly and evenly into the prepared loaf pan, then place it in the fridge to set for about 15 minutes while you make the filling.

Make the date caramel. Chop the dates and place them in the same blender that you used for the oats. Add boiling water and puree until smooth. If your dates are very dry, you can soak them in boiling water for 10 minutes first, then drain and puree with 3 tablespoon of hot soaking water. Once smooth, place the mixture into a saucepan over medium-low heat and stir constantly as it bubbles slightly to reduce it down. It will become a thick paste and you should have about 100g after it is reduced or about ⅓ cup. Stir in peanut butter (regular emulsified is best) and salt.

Spread the date caramel evenly over the chilled oat crust. Scatter roasted peanuts on top and transfer back to the fridge for 30 minutes to set or in the freezer for 20 minutes.

Once set, make the chocolate topping. Combine chopped chocolate and coconut oil in a small bowl and microwave on 50% power in 30 second increments, stirring between each increment, until melted and smooth. You can also do this over a double boiler. Spread the chocolate evenly over the chilled caramel layer and smooth it out. Sprinkle flaky salt on top and then place it back in the fridge to set for 20 minutes. I find these are best enjoyed the next day when the crust absorbs some of the moisture from the date layer and it holds together better. Slice with a hot dry knife to melt through the hard chocolate layer, and enjoy!