Line a baking tray with parchment paper.
Using a sharp knife, make a slit in each date, being careful not to cut all the way through to the bottom. Remove the pip.
Add 1/2 tsp of peanut butter inside the cavity of each date, top with a sprinkling of cacao nibs and gently squeeze back together to close.
Place the stuffed date on the lined tray and continue until all 12 dates have been filled.
Place the filled tray in the freezer to allow the stuffed dates to set.
Add the chocolate and coconut oil to a small glass bowl and place on a bain marie to gently melt, mixing to combine.
Remove the stuffed dates from the freezer, dipping one at a time into the melted chocolate. Place each date back on the baking tray and top with a peanut and a sprinkling of sea salt to finish.
Repeat until all dates have been coated with chocolate and topped before placing back in the freezer to set for 10-15 minutes.
Best served directly from the freezer.

Vegan, nutty chocolate bombs for a sweet pre-workout energy hit