• Line a plate or baking sheet that fits the size of your freezer drawer with parchment paper. Slightly oil paper with cooking spray.
• Place the pitted date on the prepared sheet, making sure you open each date wide lengthwise. Try to keep them as close to each other as possible.
• Using the back of a glass, press each date to flatten them.
• Drizzle the creamy peanut butter all over the Medjool date.
• Sprinkle the roasted salted peanuts all over.
• Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 1 minute. Stir and return to the microwave in 15-second bursts until the mixture is completely melted.
• Pour the melted chocolate on the bar, filling the gap between the dates.
• Pop the plate/sheet in the freezer for 20 minutes until the chocolate is hard.
• Peel the date bark from the parchment paper, release it on a chopping board, and, using a sharp knife, cut it into ten pieces.

Storage

• Store in the fridge for up to 2 weeks in an airtight container or up to 3 months in the freezer, in freezer bags. Eat frozen or thaw at room temperature for 10 minutes before eating.