• Place the dates in hot water for one hour to soak and soften for the date caramel layer.

COOKIE BASE

• Using a high power blender, process the oats into flour.
• Transfer flour to a medium size bowl and add the shredded coconut, maple syrup, coconut oil, and almond milk and stir to combine. The mixture will firm up, let it sit for 3 minutes.
• Grease and line a bread loaf pan with parchment paper.
• Once the cookie base is firm enough, press into the bread loaf pan evenly and refrigerate.

DATE CARAMEL

• Once dates are soft, add dates to food processor. Add in the peanut butter, maple syrup, and salt and blend until smooth.
• Add the date caramel layer evenly onto the cookie base. Sprinkle and press peanuts on top of the caramel later. Freeze for 3 hours or overnight until bars are very firm.

CHOCOLATE LAYER

• Melt the chocolate bars and coconut oil in a microwave safe bowl.
• Remove the snickers bars from freezer and take out of baking pan to slice into 8 bars. Coat each bar with melted chocolate.
• Sprinkle with course sea salt, or more peanuts if desired!