In a high powered blender grind the old fashioned oats into flour, start low & then turn up the speed, until it is a flour consistency. Then pour into a medium sized bowl.

Then in a small microwave safe bowl melt the coconut oil, start with 30 second increments.

In medium sized bowl with the oat flour, add in the cinnamon, salt, coconut flour, honey & melted coconut oil. Mix until full combined. Then spread the mixture in the 9 X 11 pan & press down until the crust is evenly spread at the bottom of the pan. Press it so that there are no holes & it is patted evenly. Place in freezer until your caramel layer is done.

Take each date & remove the pit. Then flatten the date with a knife then cut into tiny bite sized pieces. You will see the flatter you flatten the date & then start cutting, the date will start to becoming very pasty & you want that. Do this to all the dates & then add to a stove sauce pan. Once you have done this to all dates. Turn on medium heat.

Add in the can of sweetened condensed coconut milk and with a fork continue to whisk the dates & coconut cream in the sauce pan, breaking apart the dates, smashing them & adjusting heat as need be. Until it becomes a thick caramel consistency. About 5 to 6 minutes. Take off stove to cool

Take out the crust layer from the freezer and take a spatula to spread the date caramel mixture over the oat mixture. Then sprinkle peanuts over the caramel layer, then smooth layer with spatula. Then once layer is spread, add back to the freezer.

Add the ingredients for the chocolate topping in a medium microwavable bowl-- chocolate chips & coconut oil. Keep microwaving in 30 second increments stirring after each one to insure it is melting & not burning. Then take the caramel & oat layer out.

Spread chocolate layer over the freezer crust with a spatula. Then freeze for an hour.

Cut into squares and store in freezer for up to 2 months or refrigerator for 2 weeks.