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Line a 9x5 loaf pan with parchment paper
In a medium bowl, mix together the peanut butter, maple syrup, and vanilla extract until smooth
Crumble in the rice cakes and mix
Add the chopped peanuts and mix again
Transfer the rice cake mixture into the loaf pan and pack tightly, ensuring even distribution
Add the chopped dates on top and gently press them down into the rice cake mixture
Place in the fridge to set while you melt the chocolate
In a separate bowl, melt the chocolate chips and coconut oil together in the microwave in 15 second increments until smooth and glossy
Remove the loaf pan from the freezer and pour the melted chocolate on top
Spread until it evenly coats the rice cake mixture
Sprinkle with flaky sea salt
Transfer back to the fridge for 30-40 minutes until chocolate is set
Remove and finish with extra flaky salt if desired