Slice each date down the side with a paring knife. Remove the pit, open the date up, and press it down with your hand to flatten.

Place the flattened dates on a parchment paper-lined baking sheet in a rectangle with the dates arranged 4 across and 5 down.

In a small microwave-safe bowl, melt the peanut butter in the microwave in 20-second intervals until smooth and pourable. Drizzle the melted peanut butter evenly over the dates. Use a silicone spatula to spread as needed.

In a medium microwave-safe mixing bowl, heat the chocolate chips and coconut oil together in 30 second intervals, stirring well between each interval until fully melted and smooth. Spoon the melted chocolate over the peanut butter layer and spread it out edge to edge.

Sprinkle flaked sea salt over the top of the chocolate if using.

Refrigerate for 1 hour or until the chocolate is fully set.

Use a sharp knife to cut the bark into bite-size pieces.