In a blender, place bananas, peanut butter, coconut milk, salt, and blend until smooth.
Pour gently banana mixture in ice cream or popsicle molds. Place in the freezer overnight.
In a food processor, make the caramel layer by adding dates, coconut milk, peanut butter, and mixing. Mix until totally smooth. Transfer caramel in a high glass or a bowl high enough to dip the entire ice cream bar.
Using a parchment paper on a plate, place a layer of crushed toasted peanut covering the whole surface.
When the banana base is frozen, unmold and dip in caramel. Adjust the amount of caramel using a small spatula or spoon.
Dip the ice cream bar covered with caramel in crushed peanuts on one side only. Repeat with all the ice cream bars and place in freezer again. Leave at least for 2 hours.
In a microwave-safe bowl, place chocolate chips (leave 1tbsp out) and coconut oil (if using). Microwave for 30 sec and stir well. Repeat until this method the chocolate is mostly melted. Add the last tablespoon of chocolate chips and keep stirring until everything is melted. Transfer melted chocolate in a high enough glass to dip the whole ice cream bar.
Dip frozen ice cream bars in melted chocolate, making sure to cover the entire bar. Because the bar is already frozen the chocolate will set immediately, so try to be as quick as possible. enjoy immediately or place on a plate with parchment paper and place in the freezer.