Line 9″ x 5″ loaf pan with parchment paper and set aside.
In a medium bowl, add peanut butter, coconut oil, vanilla extract, salt and stir to combine. Add oats and mix well (might use your hands). Transfer to prepared loaf pan and pat into a layer using your hands and spatula.
Place pitted Medjool dates inside side down, a butterfly shape, tightly in a single layer leaving no gaps (tighter than in my photos, I did it wrong but still wanted to show the placement of dates). Sprinkle with 1/4 cup peanuts.
Melt chocolate chips with coconut oil either in microwave or over a double boiler. Pour over layers and spread with spatula. Sprinkle with chopped peanuts and sea salt. Freeze for about an hour or until chocolate is firm. Remove from the pan by holding onto parchment paper flaps and cut into 11 – 12 bars. Enjoy frozen.
Store: Freeze in an airtight container for up to 3 – 4 months.
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