Peanut Butter Fudge Pretzel Bars

-1 In a food processor, pulse the dates, pretzels and oats for 1-2 minutes until fully chopped. Slowly pour in the water and blend until a sticky dough forms. 
-1 Pour the u0022doughu0022 into a parchment lined 9 x 5 loaf pan and flatten down. Set aside. 
-1 In a medium sized bowl, melt your chocolate chips with 1 tsp of coconut oil in 30 second increments in the microwave until smooth. 
-1 Once melted, add remaining fudge ingredients into the bowl and whisk until smooth. 
-1 Pour the fudge over your crust and top with 10 whole or crushed pretzels- I lined mine up to cut 10 small bars. 
-1 Freeze for 1-2 hours, until firm to touch. Slice into 10 squares and top with sea salt. 
-1 Keep stored in the fridge for up to two weeks.