Line a small tray with parchment paper. Chop the peanuts and remove the seeds from the dates, if needed.
Slice the dates in half (lengthwise) to create 10 boats.
Mix the peanut butter and maple syrup together in a small bowl. Add a splash of water if it’s too thick to stir through.
Pipe or spoon 1-2 teaspoons of the peanut butter mixture into the hollow of each date. *Tip: Add the mixture to a sandwich bag, push the air out, seal it, and then clip a tiny piece off of the corner. Piping the mixture onto the dates this way makes things easier and mess-free!
Add the chocolate pieces and coconut oil to a small bowl. Heat them in the microwave at 30-second intervals, stirring in-between, until the chocolate has melted.
Once the chocolate is smooth and lump-free, dip the peanut butter dates in the chocolate with a fork. Keep the peanut butter side up as you spoon chocolate over the top.
Gently place each date on the parchment paper. Sprinkle chopped nuts and sea salt over the melted chocolate before it hardens. Let them cool in the freezer for 10 minutes. Enjoy them as soon as the chocolate sets.