Make and press the base: Combine almond flour (2 cups), maple syrup (3 tablespoons), melted coconut oil (3 tablespoons), and vanilla extract (1½ teaspoons) in a bowl and mix until it comes together. The mixture should feel slightly crumbly but hold its shape when pressed between your fingers. Line an 8x8 pan with parchment paper, leaving overhang on two sides. Press the base evenly and firmly into the bottom of the pan and transfer to the freezer for 15 minutes while you make the caramel.

Make the date caramel: Soak pitted Medjool dates (12 ounces) in hot water for 5 minutes, then drain. Add the dates to a food processor with smooth peanut butter (⅓ cup), maple syrup (2 tablespoons), water (2 tablespoons), and salt (½ teaspoon). Blend until completely smooth, adding more water a splash at a time if needed. The mixture should be thick but spreadable.

Assemble the layers: Spread the date caramel evenly over the chilled base. Sprinkle the roasted peanuts (½ cup) over the top and press them gently into the caramel so they stick. Melt the dark chocolate chips (½ cup) and coconut oil (½ teaspoon) together in 30-second intervals in the microwave, stirring between each, until smooth. Pour the melted chocolate directly over the peanut layer and tilt the pan to spread it into an even coating. Sprinkle immediately with flaky sea salt before the chocolate sets.

Chill and slice: Freeze for 3 to 4 hours, until the bars are fully set. Lift out using the parchment overhang and cut into 16 bars or squares with a sharp knife. For the cleanest cuts, run the knife under hot water and wipe dry between slices.