• Unless your medjool dates are very soft, soak them in hot water for 10-20 minutes first, then drain before using.
• Line an 8x6-inch pan with parchment paper.

Oat Base

• Toast oats in a pan over medium low heat until they're golden and smell nutty, about 5 minutes. Stir frequently to prevent burning. Let cool for at least 5 minutes.
• Blend oats in a food processor to form a rough flour. They don't have to be super finely ground.
• Add medjool dates and pulse to combine.
• Add non-dairy milk and pulse until the mixture clumps together.
• Press the oat mixture into your lined pan. Use the bottom of a cup or spatula to tightly pack the mixture down.

Date Caramel

• Add dates, peanut butter, and salt to food processor and blend to combine.
• Stop and scrape down the food processor as needed. Add non-dairy milk 1 tablespoon at a time to help blend and make a smooth caramel (you may need more or less milk depending on how dry your dates are).
• Spread date caramel on top of the oat base.
• Press peanuts on top of the date caramel.
• Melt chocolate in the microwave in 30 second intervals, stirring between each interval.
• Spread chocolate on top of peanuts.
• Place the pan into the freezer for at least 1 hour to let everything firm up. Cut into bars and store in freezer-safe containers/bags.