Line a small baking sheet or large plate with parchment paper.

Slice open the Medjool dates and remove the pits. Place the pitted dates on the parchment paper, leaving space between them.

Place a small piece of parchment paper over a date and use the flat bottom of a glass or jar to press down firmly, smashing the date into a flat disc about 1/4 inch thick. Repeat for all dates.

Spread about a teaspoon of creamy peanut butter evenly over the top of each smashed date.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth.

Spoon the melted chocolate over the peanut butter layer on each date, spreading it gently to cover.

Immediately sprinkle the chopped roasted peanuts and a pinch of flaky sea salt over the wet chocolate.

Place the tray in the freezer for 15-20 minutes, or until the chocolate is set and hardened.

Remove from the parchment paper and serve immediately. Store leftovers in an airtight container in the fridge or freezer.