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In a medium bowl, mix together the oats, almond flour, peanut butter, syrup, vanilla and salt. Transfer to a muffin tray lined with liners, evenly amongst 12 slots. Flatten out as best as possible. Freeze the cups for at least 2 hours.
In a mini food processor or blender, add in dates and milk and pulse until smooth and incorporated. Divide this mixture evenly among the 12 oat cups.
To each cup, add about 5 peanuts on top of the caramel layer and gently press down. Place back in the freezer for 1 hour.
In a small pot over low heat, melt the chocolate chips and peanut butter, stirring constantly until smooth and melted. Remove the tray from the freezer and drop about 1-2 tbs of chocolate on the tops of each and smooth it out flat. Sprinkle with the flaky slat and freeze for another hour.