Begin by taking your soft, plump medjool dates and carefully slicing them open along one side. Remove the pits and lay the dates flat on a parchment-lined baking sheet, ensuring they have enough space between them.

Using the palm of your hand, gently press down on each open date to flatten them to about half an inch. This will create a pocket for the peanut butter.

Slather a generous layer of creamy peanut butter over each smashed date, ensuring you cover the surface evenly.

In a microwave-safe bowl, melt the dairy-free chocolate chips in short bursts of 15-20 seconds, stirring in between until smooth. Drizzle the melted chocolate over the peanut butter layer.

Transfer the baking sheet with the chocolate-drizzled dates to the refrigerator or freezer. Let them chill for about 30 minutes to allow the chocolate to firm up.

Once the chocolate has set, sprinkle a touch of flaky sea salt on top. Cut them into bite-sized pieces and enjoy!