In a small saucepan over medium heat combine the almond milk, coconut oil, and dates. Cook for about 5 minutes or until dates are soft and broken down. Place mixture along with peanut butter, cinnamon, and a pinch of sea salt in a high powered blender and blend until broken down and fairly smooth, about 3 minutes. It’s okay if there is still a little texture to it.

In a medium bowl, combine Pipcorn, peanuts, and peanut butter caramel mixture. Mix well.

Line a baking sheet with parchment paper. Using a 1/8 cup, scoop out mixture, packing down into the cup, and place on the parchment paper. Repeat until mixture is gone. Refrigerate for 30 minutes until hardened. Sprinkle with more cinnamon and sea salt. Enjoy!

Store in the fridge until ready to serve. They will soften and not stick together as well the longer they sit out.