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Preheat oven to 180C/160C fan.
Mix together the almond crust layer ingredients until you have a smooth mixture and press the dough onto a tart pan.
Prick the base with a fork and bake for 15-20 minutes until golden, then leave to cool completely.
Soak the dates in water for 30 minutes, then drain and rinse.
Add the soaked dates to a blender/food processor along with the rest of the date caramel ingredients and blend until smooth.
Melt the chocolate chips in a bain marie fashion or in the microwave. Use 1-2 tsp of coconut oil if needed in the microwave.
Spread the date caramel over the base, then top with the peanuts and spread the chocolate on top.