Line a 8 x 8 in pan with parchment paper and set aside.
Add oats, cacao, peanuts, and salt to food processor and pulse until combined. Add dates, coconut oil, and maple syrup. Process until well combined. Press mixture into base of prepared pan and refrigerate 1 hour.
Make the filling by adding all of the ingredients to a high speed blender. Begin on low speed and gradually increase to high until smooth. Spread over chilled base. Return to refrigerator and let set for 2 hours.
To make the chocolate topping, add cacao, coconut oil, and maple syrup to a small heavy bottom saucepan. Heat over medium low heat, stirring constantly until mixture is smooth has thickened slightly (about 2-3 minutes). Pour over set filling, using a spatula to smooth over entire surface. Refrigerate at least 4 hours or overnight.
Once completely set, cut into 16 bars and sprinkle with sea salt.
Store bars in an air tight container in the refrigerator for up to 1 week.