Starting with your crust, blend together the nuts and salt until fine. Add in the dates and pulse until they're fully chopped. Add water by the tbsp and blend until a dough forms.

Press the crust down into a parchment lined 9 x 9 or 8 x 8 baking dish. Set aside.

Rinse out your blender or food processor, and blend all filling ingredients until smooth. Add more water if needed to help blend. The batter should be somewhat thick. You may need to scrape down the sides of the food processor every minute or so.

Spread evenly over the crust.

Top with crushed peanuts, and set in freezer for 4 hours to harden.

Once frozen, remove from freezer and slice into 18 small bars (two cuts vertically, then 5 cuts horizontally)

In a medium sized bowl, melt the chocolate chips with the coconut oil in 30 second increments in the microwave, for 2-3 rounds, stirring in between.

Pour 1-2 tbsp worth of chocolate over the snickers and coat over a cooling rack (see video below)

Once all are coated, place back in freezer to set for 10 minutes.

Keep stored in a ziplock or freezer-safe container in the freezer for up to 3 months.