Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.

In a mixing bowl, combine oat flour, protein powder, maple syrup, and almond milk. Stir until a thick, pliable dough forms. Press the mixture firmly into the bottom of the loaf pan in an even layer.

Place the soaked dates, peanut butter, and sea salt into a high-speed blender or food processor. Blend until a smooth, sticky caramel consistency is achieved.

Spread the date caramel evenly over the base layer using a spatula.

Scatter the peanut halves over the caramel layer and press down lightly so they are partially embedded.

Transfer the pan to the freezer and chill for 45 minutes to firm up the layers.

Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second increments, stirring until smooth.

Remove the chilled block from the pan and slice into 8 uniform bars.

Dip each bar into the melted chocolate to coat completely, then place on a wire rack or parchment paper.

Refrigerate for 15 minutes until the chocolate shell is fully set before serving.