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Preheat oven to 350 F.
Combine all the nougat base ingredients in a bowl. Mix to combine. Pour into a greased and lined baking pan (I used 9x4). Press down to create an even layer. Bake for 10-12 minutes, until lightly golden.
Remove from the oven and allow to cool.
In a heatproof bowl, place the pitted dates. Pour in hot water until the dates are fully submerged. Allow to soak for 10 minutes. Reserve ½ cup of the water.
Remove dates from the bowl and place in a blender along with the coconut cream, peanut butter, and maple syrup. Blend to combine. If it’s too thick, add a bit of the date water.
Once smooth, mix in the peanuts and pour this mixture over the nougat base.
Spread evenly, and pop in the freezer until fully set, about 2 hours to overnight.
In a heatproof bowl, add the chocolate and the coconut oil. Melt over a double boiler or in the microwave, stirring every 30 seconds.
Remove the base and caramel from the loaf pan. Using a warm knife (run it under hot water and dry), slice the bars into desired thickness.
Drizzle the chocolate on top, or dunk the whole bar in. Garnish with flaky salt.
Store in the freezer for up to a month.