Prepare a medium baking sheet by covering with parchment paper; set aside.

Slice each date down the side with a paring knife. Remove the pit, open the date up, and press it down with your hand or the bottom of a glass to flatten.

Place the flattened dates on the prepared baking sheet in a rectangle with the dates arranged 4 across and 5 down. Allow the edges of the dates to overlap a bit and press the edges together so they stick together (they don’t need to stick perfectly, and less soft dates may not stick together at all, which will still be okay).

In a small microwave-safe bowl, melt the peanut butter in the microwave in 20-second intervals until smooth and pourable. Drizzle the melted peanut butter evenly over the dates.

In a medium microwave-safe mixing bowl, heat the chocolate chips and coconut oil together in 30 second intervals, stirring well between each interval until fully melted and smooth. Spoon the melted chocolate over the peanut butter layer and spread out edge to edge.

Sprinkle flaked sea salt over the top of the chocolate.

Refrigerate for 1 hour or until the chocolate is fully set.

Use a sharp knife to cut the bark into bite-size pieces.

Keep the bark in an air-tight food storage container at room temperature for up to five days.