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Soak the dates for 5 minutes in hot water to soften. Drain.
In a bowl, smash the softened dates, and add the peanut butter, maple syrup, and vanilla extract.
Add the almond flour and salt. Mix to form a dough.
Fold in the mini chocolate chips and mix.
Form the dough into cookies, using about 1–2 tbsp of dough.
Place on a lined baking sheet.
Transfer cookies to freezer while you melt the chocolate.
Combine the chocolate chips or bar if using and the coconut oil in a microwave safe bowl, and melt in the microwave in 15 second increments, stirring between intervals, until smooth and glossy.
Remove the cookies from the freezer and submerge each in the melted chocolate until fully coated.
Top with flaky salt.
Repeat with remaining cookies.
Transfer back to the freezer for one hour to set.
Enjoy! Stores in freezer for 1 week.