Line a 9×13 pan with parchment paper.
Melt 6 ounces and 2 T peanut butter over low heat.
When melted, spread evenly on the parchment paper.
Put in freezer for at least 15 minutes or until it is cold and set.
Meanwhile, in a food processor, pulse the coconut, cashews, salt and dates until they form a ball.
Press this mixture on the top of the frozen chocolate. Put in the refrigerator.
Start making the caramel – in a saucepan, add the coconut milk, coconut sugar and honey.
Boil for at least 10-12 minutes until it gets thick.
Let it sit for a few minutes and add in a sprinkle of salt, vanilla and coconut oil.
Let cool a few more minutes and pour on top of the date mixture.
Let sit in the refrigerator for a few hours.
Melt the remaining 2 T peanut butter and 6 ounces of chocolate chips and spread on cooled caramel.