After removing the pits from each date, place the dates in a bowl of water to allow them to soak for 10 minutes. Set aside.
For the shortbread, combine the almond flour and coconut sugar in a bowl. Add in the coconut oil, vanilla and sea salt until well combined and it becomes a crumbly dough.
In a parchment lined square baking dish, press the shortbread layer firmly down into an even layer on the bottom of the square dish. Set aside.
For the caramel layer, drain the soaked dates and place in a food processor, along with the milk, and a pinch of sea salt. Blend until it turns into a smooth caramel consistency. You may need to add an extra tablespoon of milk to be blended properly, but start with 2 tbsp of milk.
Once the caramel layer is blended, spread it evenly on top of the shortbread layer. Add the peanuts on top of the caramel layer and press down gently so the peanuts are nestled into the top of the caramel.
Freeze overnight or at least 3 hours to allow the shortbread to harden.
Once it is frozen, remove from freezer and slice into 12 slices to mimic the classic snickers rectangular shape.
Melt the chocolate chips and coconut oil in 30-second increments in the fridge, stirring in between.
Working quickly, but carefully, dip and cover each bar completely in chocolate and place on a parchment lined cutting board or long plate. When it is completely coated, place on the parchment lined plate/board. Optional: Sprinkle with flaky sea salt.
Place board/plate full of snickers into the freezer until hardened, about an hour.