Using a paring knife, slice each Medjool date lengthwise to create a pocket and remove the pit.

Fill the cavity of each date with approximately 1 teaspoon of creamy peanut butter.

Press two roasted peanuts into the peanut butter filling of each date and squeeze the date slightly to secure.

In a small microwave-safe bowl, combine dark chocolate chips and coconut oil.

Heat the chocolate in 30-second intervals, stirring between each, until completely melted and smooth.

Line a small tray or plate with parchment paper.

Using a fork, submerge each stuffed date into the melted chocolate until fully coated, then lift and allow excess chocolate to drip off.

Place the coated dates on the prepared parchment paper and immediately sprinkle each with a small pinch of flaky sea salt.

Refrigerate the dates for at least 30 minutes or until the chocolate shell has completely hardened and set.