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Line an 8x4-inch loaf pan with parchment paper.
In a medium bowl, stir together the almond flour, maple syrup, coconut oil, and salt until well combined. Use your hands to press the mixture into the bottom of the prepared pan. Freeze while you make the caramel.
In a 7-cup food processor, place the dates, peanut butter, coconut oil, maple syrup, and 1 tablespoon of the water. Pulse to combine, drizzling in the remaining 2 tablespoons water while the food processor is running. Add more water as needed to form a thick, smooth, and sticky paste. Spread it evenly over the base layer in the loaf pan. Return the pan to the freezer.
Combine the chocolate chips and coconut oil in a small bowl. Microwave in 10-second bursts, stirring after each one, until the chocolate is fully melted and smooth.
Remove the bars from the freezer and top with the peanuts, using your hands to press the nuts into the caramel. Drizzle with the chocolate, top with flaky sea salt, and freeze until firm, at least 1 hour.
Slice and enjoy!