Slit each Medjool date lengthwise to remove the pit, creating a cavity for the filling while keeping the date intact.

Fill each date cavity with approximately 1 teaspoon of creamy peanut butter and embed one whole roasted peanut inside the butter.

Combine dark chocolate chips and coconut oil in a microwave-safe bowl.

Heat the chocolate mixture in 30-second intervals, stirring thoroughly between each interval until the texture is smooth and homogenous.

Using a fork or dipping tool, submerge each stuffed date into the melted chocolate until fully coated.

Transfer the coated dates to a tray lined with parchment paper and immediately garnish with a pinch of flaky sea salt.

Refrigerate the dates for 30 minutes or until the chocolate shell has completely tempered and set.