Line a small baking sheet with parchment paper.

Cut a slit into the top of each date and remove the pits.

Spoon 1 teaspoon of peanut butter into the center of each date and place onto the prepared baking sheet. If using natural peanut butter, I like to use a measuring teaspoon to measure it out and drizzle it into the date. If using a thicker peanut butter (like Jif or Skippy) I use a butter knife or small spoon to spread it into the center of the dates.

Once all of the dates are filled, place the baking sheet in the freezer and freeze for 1 hour or until the peanut butter and dates are firm.

Place the chopped chocolate and coconut oil in a microwave-safe bowl or measuring cup. Microwave in 30-second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth.

Line a separate baking sheet with parchment paper and set aside.

Remove half of the peanut butter filled dates from the freezer. Place a date into the melted chocolate and spoon some chocolate over it. Using a fork, lift the date out of the chocolate, and tap the fork on the side of the bowl to remove any excess chocolate. Place on the prepared baking sheet, using a toothpick to help slide it off of the fork. Sprinkle the top with chopped peanuts and sea salt. Repeat with the remaining dates, removing the other half from the freezer once you've finished dipping the first half.