Soak dates in warm water for 10 minutes. Drain.
Place soaked, drained dates into a food processor with peanut butter, tahini, vanilla extract, and salt.
Process until well combined and a ball starts to form.
Use a tablespoon to roll the dough into 22 uniform balls. Set aside.
Line a mini muffin tin with mini cupcake liners (you'll line 22 of the slots).
Place chocolate chips and coconut oil into a medium sized bowl.
Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.
Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.
Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.
Place 1 peanut butter date dough ball into each chocolate lined muffin slot.
Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that's ok.
Drizzle tops with more melted chocolate (reserve some for later).
Sprinkle with chopped salted peanuts, gently pressing down so the nuts stick.
Drizzle with remaining chocolate.
Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.
Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!
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