Begin by preparing the dates. Slice each Medjool date lengthwise on one side and remove the pit. Arrange them closely together on a parchment-lined baking sheet, pressing them down gently with the back of a spoon or a potato masher to form a compact, sticky layer.

Next, prepare the chocolate topping. In a microwave-safe bowl, combine the dark chocolate with the cacao butter or coconut oil. Microwave in 30-second intervals, stirring after each until the mixture is fully melted and glossy. Alternatively, melt it gently over a double boiler for a smoother texture.

Spread the peanut butter evenly over the flattened dates, creating a creamy layer that complements their natural sweetness. Pour the melted chocolate over the peanut butter, allowing it to cascade and cover the surface completely.

While the chocolate is still soft, sprinkle the chopped pistachios over the top for crunch and color. Finish with a touch of sea salt flakes to balance the sweetness and enhance the flavor complexity.

Place the baking sheet in the refrigerator for about 2 hours, or in the freezer for 1 hour, until the bark is firm and set. Once solid, break it into pieces and enjoy this irresistible combination of chewy dates, nutty peanut butter, and rich chocolate—a naturally sweet treat that’s perfect for snacking or gifting.