Place two cups pitted dates in a bowl, cover with boiling water, and let it sit for 15–20 minutes.

Drain well, then blend dates with 1/3 cup peanut butter, two tablespoons honey, one teaspoon vanilla, and 1/4 teaspoon salt, until completely smooth and thick.

Press the mixture into a parchment paper-lined eight-inch (20-centimeter) square pan and scatter 1/2 cup roughly chopped roasted salted peanuts over the top, pressing them in slightly. Freeze for 20 minutes.

Melt eight ounces (225 grams) chocolate with one tablespoon coconut oil, spread it over the date layer, and sprinkle with flaky salt. Refrigerate, then cut into squares.