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Line a baking sheet with parchment paper, and set it aside.
Wash and dry the celery stalks. Using a sharp knife, slice off the ends and any leaves. Cut each stalk into sticks roughly four to five inches long.
Spread a generous amount of peanut butter along the inner groove or cavity of the celery. Using the back of a spoon or a butter knife, smooth the peanut butter out evenly.
Sprinkle the peanuts or any desired toppings on top of the peanut butter, pressing them down gently to ensure they stick.
Heat the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until melted, stirring in between each interval. Be careful not to overheat the chocolate, as it can easily burn!
Dip each celery stick into the melted chocolate, coating both sides.
Arrange them on the parchment paper-lined baking sheet, and sprinkle crushed peanuts and sea salt on top.
Place the baking sheet in the refrigerator until the chocolate is firm, and enjoy!
Store the chocolate dipped celery and peanut butter logs in an airtight container in the fridge for one to two weeks.