In the bowl of a food processor combine all of the peanut butter crust ingredients. Process for 1-2 minutes, or until mixture begins to hold together and form a ball.

Press peanut butter crust into a parchment paper-lined 9 x 5 inch loaf pan. Refrigerate while preparing the caramel glaze.

Place oil, dates, water, syrup and salt into the bowl of a food processor. Process for 2 minutes, stopping every 20-30 seconds to scrape the sides. You want the dates to be completely smooth and the glaze to have a caramel consistency.

(Optional) Place glaze into a ziptop bag and cut one of the corners. Squeeze glaze out of the bag over the peanut butter crust layer in a criss-cross pattern.

If you don’t want to do the above, you can simply spread the glaze over the peanut butter bars.

Sprinkle the remaining 2-3 T. cacao nibs and coconut over the caramel glaze.

Refrigerate bars for at least 1 hour before serving and keep refrigerated between servings. Enjoy!