Layer a 9 x 5 loaf pan with parchment paper. Set aside.

In a medium sized bowl, mix together the peanut butter layer (peanut butter, maple syrup and coconut flour) with a spatula. Once fully mixed, flatten into the loaf pan as the first layer.

Press the pretzels into the peanut butter as the second layer.

In a high-speed blender, pour in your dates, nut butter, vanilla and water and blend until smooth. Spread over the pretzel layer.

Press your peanuts into the date caramel layer as the last layer.

Freeze the bars for at least 2-3 hours. The date mixture should be firm to touch and easy to slice through.

Once frozen, slice into 10 bars.

Melt your chocolate chips with the coconut oil in 30 second increments in the microwave.

I layered my bars onto a cutting board with parchment paper, and poured chocolate over each square, evenly coating the sides. You can also dip each square into the chocolate.

Place back into freezer for 10-15 minutes to set. Remove from freezer and slice around to clean the edges.

Keep stored in the freezer for up to 3 months.