Blitz, press, chill, dip. No baking and no refined sugar.
Pulse the roasted peanuts in a food processor until roughly chopped.
Add the dates, vanilla and sea salt, then process until the mixture forms a thick, sticky dough.
Press the mixture firmly and evenly into a small parchment-lined dish.
Freeze for 20–30 minutes until firm, then slice into bars.
Melt the chocolate chips with the coconut oil in the microwave in 30-second bursts until smooth.
Dip each bar to coat, place on baking paper, and chill for about 10 minutes until the chocolate hardens.
The video is titled “3-Ingredient” but the description lists five, and the method uses coconut oil that is not in the list. Both are included above so the recipe actually works.