Cacao Coconut Recipe

I got wild when I shared BTS bars of Cacao Coconut 'Snickers' when I was shooting the other day. The base is extra made because it uses thenuttygroupnutty nibbles and you can't beat the caramelized date butter.
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The recipe is as follows:
◾️ ingredients
For the base
120 grams of coconut and cocoa nibs
115 gm ground almonds
1 tablespoon of plain flour
4 tablespoons of water
▫️ for filling
300g Medjool Fine Dates (pitted)
150gm soft peanut butter
20 ml maple syrup or aloe vera
▫️ for the coat
2 handfuls of crushed peanuts
200 grams of dark chocolate
25 ml melted coconut oil
◾️ method
1. Start adding the base ingredients into the blender / food processor
Blends until blended.
2. Grease or line a square baking tray (mine size is 19 x 19 cm), then drain the mixture
In the tin. Push down hard at the corners and straighten them out before putting them in
Freezer.
3. Clean a food processor, then add the filling ingredients. Even a smooth blend.
4. Take the tray out of the freezer, then add the caramel layer on top. Use a spatula to soften the caramel, making sure the caramel is evenly distributed in the corners. Once it's flat, place the foil back in the freezer for a few hours until it hardens.
5. Melt the dark chocolate and mix with the melted coconut oil. Put aside.
6. Carefully remove the bars from the tin and cut into 8 bars or so. Space them out
Evenly on wire rack on top of tray to pick up excess chocolate.
7. Spoon the melted chocolate with a precise spoon over the plates to cover it.
8. Put a little ground peanuts on top, then put it in the freezer for 10 minutes to set it before eating.