Place dates into a bowl, and cover with hot water. Soak for 10 minutes, then drain completely.
For the date caramel, add drained dates to a food processor or high speed blender with peanut butter, vanilla and salt. Blend until well combined and completely smooth. Remove, and set aside.
For the "nougat" layer, add oat flour, walnuts and 1/4 cup of the date caramel to the food processor or high speed blender. Pulse until a crumbly dough forms.
Place dough into an 8 x 4 inch container*, and press into an even layer.
*any narrow container will work, but the number and size of bars will vary.
Pour remaining date caramel on top, and spread into an even layer. Top with peanuts, and press them down into the caramel.
Place your container into the freezer for at least an hour to firm up.
Add chocolate bars to a flat-bottomed dish. Heat in the microwave in 30 second intervals, stirring until melted.
Remove tray from the freezer, and use a sharp knife to cut into 8 bars.
Place each bar into the melted chocolate, flipping to cover each side completely. Transfer to a parchment-lined plate or baking sheet.
Return bars to the freezer for about 10 minutes to allow the chocolate to set up.
Store in the fridge or freezer.
Serving Size 1 bar