Prepare the Pan: Line a 20cm x 20cm (8x8 inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easy to lift the bars out later.

Make the Nougat Base: In a large bowl, combine the vanilla protein powder, oat flour, and fine sea salt. In a separate small bowl, whisk together the almond milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a thick, sticky dough forms.

Set the Base: Press the nougat mixture firmly and evenly into the bottom of your prepared tin. Use the back of a spoon or your fingers (dampened slightly to prevent sticking) to get a smooth surface. Place the tin in the freezer for at least 30 minutes to firm up.

Create the Date Caramel: While the base is freezing, add the pitted Medjool dates, peanut butter, water, and vanilla extract to a food processor or high-speed blender. Blend for 1-2 minutes, scraping down the sides as needed, until a thick, smooth caramel forms. If it's too thick to spread, add another tablespoon of water and blend again.

Add the Caramel Layer: Remove the tin from the freezer. Spread the date caramel evenly over the chilled nougat base. Sprinkle the chopped roasted peanuts over the caramel and gently press them in. Return the tin to the freezer for another 45-60 minutes, or until the caramel is firm to the touch.

Slice into Bars: Lift the set block out of the tin using the parchment paper overhang. Place it on a cutting board and, using a sharp knife, slice it into 12 rectangular bars. Place the bars back on the parchment-lined tray and pop them back in the freezer while you prepare the chocolate. What works best for me is to run the knife under hot water for a few seconds to get extra clean cuts.

Melt the Chocolate: Place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Alternatively, use a double boiler method. For more tips on this, BBC Good Food has an excellent guide.

Coat the Bars: Working one at a time, dip each frozen bar into the melted chocolate, using two forks to turn it and ensure it's fully coated. Lift the bar out, allowing any excess chocolate to drip off, and place it back on the parchment paper.

Final Chill: Once all the bars are coated, you can drizzle any remaining chocolate over the tops for decoration. Place the tray in the refrigerator for 15-20 minutes, or until the chocolate is completely set and hard.