In a food processor, puree the dates until grainy, then add in the almond flour, peanut butter, vanilla, salt, cinnamon and banana. Puree until very smooth.
Line a 8” square baking dish with parchment paper on both sides and press firmly into the dish. Place in freezer to set.
Meanwhile, to make the popcorn, puree the dates in the food processor until fairly smooth, then add in the coconut milk, maple and peanut butter. Transfer to a stovetop and heat until bubbling and caramelized, about 5 minutes. Add in the vanilla and remove from the heat. Allow to cool for about 5-10 minutes so it’s still warm and still pliable but not scalding.
Spread out the popcorn and peanuts on a baking sheet lined with a silpat and coat with the caramel. Allow to set until firm, then top with a drizzle of melted chocolate and a generous sprinkle of fleur de sel.
Remove the blondies from the freezer and pack the popcorn firmly on top. Slice into squares and enjoy!