Check Medjool dates for pits. If unpitted, gently make a lengthwise slice down one side of each date. Carefully open the dates to reveal the pits, then remove and discard them.

Make the Dark Bark:

Line a baking tray with parchment paper.

Gently spread open the dates and flatten each one inside-side down using the bottom of a glass cup, either on the baking tray or a chopping board.

Arrange the dates inside-side down in rows of 5x3 on the lined baking tray, overlapping each slightly. Press down gently with the glass cup to fuse them together.

Spread peanut butter evenly over the dates using the back of a spoon.

Sprinkle 4 tablespoons of peanut halves over the peanut butter, reserving 1 tablespoon for later.

Press the peanuts down with the back of a tablespoon to create an even layer.

Break the dark chocolate into squares and place in a heat-proof bowl. Microwave in 30-second bursts until melted, stirring regularly.

Once melted, mix in the coconut oil until well combined.

Drizzle the melted chocolate and coconut oil mixture evenly over the dark bark using the back of a tablespoon.

Sprinkle the reserved peanuts over the top.

Place the tray in the freezer and let it harden for 30 minutes.

Remove the tray from the freezer and transfer the date bark to a chopping board. Cut it into 12 squares using a knife.