Remove pit from dates. Place in a bowl and cover with just boiled water.

Place parchment paper in a standard loaf tin. Place all the crust ingredients into the food processor and pulse to combine. Texture should be like coarse sand and stick together easily when pinched together. Press into a loaf pan evenly and place in the freezer while you prepare caramel.

Drain dates reserving date water. Place all the ingredients into the same food processor bowl and blend until you achieve a smooth paste. Pour a couple tbsp of date water to get things moving. Use more for a runnier texture, less for a thicker paste. Pour over the prepared crust and smooth as best you can. Place peanuts and marshmallows at random and press them into the caramel. Place back in the freezer for a minimum 1 hour up to 90 minutes or until caramel is firm to the touch.

Once caramel is firm, remove from the freezer and cut into 7 bars. Chop chocolate and place either in a double boiler or microwave. Add in coconut oil and melt together. Allow the chocolate to cool slightly. Use a fork to dip 1 bar at a time and a spoon to scoop chocolate on top. Place on a parchment paper lined cookie sheet.add peanuts and flaky salt before the chocolate hardens. Continue with the rest of the bars. Once complete, place back in the freezer until ready to eat. Best served cold.