Pour sweetened condensed coconut milk, peanut butter, and one pinch of salt into a saucepan over medium heat. Stir well to combine. Stirring constantly, bring to a simmer. Remove from heat.
Pour into a plastic wrap lined container. Place in the freezer to set.
Slice each date down the middle, making sure to only slice the top.
Take the peanut butter filling and roll a teaspoonful sized ball in your hands. Stuff into dates.
Stuff a half teaspoonful of chopped peanuts on top of the peanut butter mixture.
Chocolate Coating
Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.
Stirring constantly, heat chocolate mixture until smooth and melted.
Line a baking sheet or plate with parchment paper. One by one, dip the stuffed dates into the melted chocolate. Place on parchment lined baking sheet.
Sprinkle with more chopped peanuts.
Video
Notes
*To make things easier (and to use the whole can of sweetened condensed coconut milk), make a batch of Vegan Peanut Butter Fudge. The ingredients for that recipe are used in this recipe, just in a smaller amount.This recipe will last about 1 week in an airtight container in the fridge and several months in the freezer.