In a medium bowl, mix all the ingredients for the base until combined.
Transfer the bottom layer mixture to a 8’’ square tray lined with parchment paper and press it down to set. Place it in the freezer while preparing the other layers.
For the filling, whisk peanut butter, Monk fruit, coconut oil and salt until smooth.
Pour the filling over the base until it is all covered. Then spread the dry roasted peanuts all over the filling. Place it in the freezer for one hour to harden.
Melt chocolate with coconut oil for 45 seconds in the microwave or until smooth.
Remove parchemnt paper from the pan and place on a flat surface and chop it into 12 individual bars.
Coat the bars in chocolate over a table or over a wire cooling rack. Drizzle each bar with 2 tbsp of melted chocolate.