Cover the pitted dates in the 1/2 cup of warm water. Let soak for 5-10 minutes, or longer.

Add roasted peanuts, rolled oats, puffed quinoa, and shredded unsweetened coconut in a large bowl. Stir to combine.

Blend the soaked dates and the soaking liquid in a blender until a smooth paste forms. Add the date paste and natural peanut butter to the oat mixture. Stir until fully combined.

Firmly press the mixture in a 9x9 baking dish. Sprinkle the coarse sea salt evenly over the top of the bars. Let set in the fridge for 15-20 minutes, or longer.

Once set, slice into 16 bars.

Store bars in the fridge for up to a week or freezer for up to a month. I like to individually wrap the bars and keep them in the freezer for when I need a quick snack on the go.