Add in the salt and Medjool dates and blend further until completely combined.

Line a 20×30 cm tin with parchment paper and press the mixture evenly into the base of the dish using a spatula. Add to the freezer for 30 minutes.

For the caramel, put the dates, peanut butter, salt, and vanilla extract in a high-speed blender and blitz until completely smooth.  Using your spatula, spread the caramel on top of the base.

Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula.

Place in the freezer for at least 2 hours (overnight if possible).

Remove the snickers slab from the baking tray and cut it into 18 miniature bars or 12 large bars.

Place the bars back in the freezer whilst you prepare the chocolate coating.

Melt the chocolate and coconut oil over a double boiler.

Dip the bars into the chocolate and sit them on top of a cooling rack to set. Using an inserted cocktail stick works very well.

You can dip them a second time for a thicker layer of chocolate. Add some flaked sea salt for some extra luxury. Store the bars in an airtight container in the fridge