Double Boiler: Set a half-full, medium-sized saucepan over high heat until water is boiling. Reduce heat and place a metal mixing bowl over the saucepan and add chocolate and coconut oil to the bowl. Stir every few minutes until the chocolate is smooth.
500 grams Semi-sweet chocolate chips , 50 grams Coconut oil
Process Dates: slice open dates lengthwise and remove the pit. Inspect the inside of each date discarding any dates with bugs or mold. Close the date and cut it into 2 equal parts along its waist.
24 Dates
Pour Chocolate: In your silicone form, pour enough chocolate into each cell to coat the bottom of the form.
Fill Dates: Fill each half date with peanut butter and place directly into the form nestling the date into the molten chocolate.
4 tbsp Peanut butter
Pour Chocolate: Pour the rest of the chocolate over each date to cover being sure to distribute it evenly.
Sprinkle with Toppings: Evenly distribute a small pinch of salt and the roughly chopped pistachios to cover the date bites.
1 tsp Coarse Sea salt or salt flakes, 3 tbsp Pistachios
Freeze and Store: Place in the freezer for 2 hours. Once solid, remove the bites from their form and place the chocolates in an air-tight container to store in the freezer. Remove bites from the freezer 2 minutes before eating to let them soften.