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Line a 16 x 22cm / 6 x 9″ shallow baking tray with baking parchment
Place the peanuts and dates in a food processor and blitz for 1 minute, until they've mostly broken down but aren't completely smooth — the mixture should look like wet sand. Add the peanut butter and blitz briefly to combine.
Spoon the peanut mixture onto the baking tray and use a palette knife (or the back of a spoon) to smooth the mixture into an even layer, about 1cm / ½″ thick.
Gently melt the chocolate and coconut oil in the microwave on a low heat. Pour over the peanut mixture and smooth out into an even layer.
Chill in the fridge for at least an hour, or the chocolate has set. Carefully slice into squares and sprinkle a pinch of sea salt flakes. Enjoy immediately or store in an airtight container in the fridge for up to 10 days.