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Mix oat flour, ½ cup peanut butter, 4 tbsp oat milk, vanilla extract, and pinch of salt until you get a thick dough
Press the dough on the bottom of a container lined with parchment paper
Freeze for 15 minutes
Soak the dates in boiling water for 15 minutes, then drain them
Blend the dates with 4 tbsp oat milk, 1 tbsp peanut butter, vanilla extract, and ½ tsp salt
Spread the caramel layer evenly over the first layer
Freeze for 20 minutes
Add the salted peanuts on top of the caramel layer, pressing them in with a spoon
Freeze for about 3 hours
Melt the dark chocolate and add 50 ml oat milk, mix well
Cut the bar into 6 equal bars
Dip each bar into the melted chocolate, ensuring all sides are covered
Place on a parchment-lined tray and return to the freezer for 30 minutes