Place rolled oats in a high-speed food processor and process on high for about a minute until you've formed oat flour.

Add the dates, peanut butter, and honey to the oats and process on high for another 2-3 minutes or until the dough is formed. Scape the sides a few times during the processing time. The dough should be smooth and malleable. If the dough is too wet, add 1-2 tablespoons more of oats. If the dough is too dry add 1-2 teaspoons of water and process again.

Add ⅓ cup of the peanuts to the food processor and pulse the peanuts to break them up. There should be small chunks of peanuts in the dough.

Using a 1 tablespoon scooper, scoop out dough and then roll between your palms to form your balls. Set aside.

Chop up the remaining peanuts into small pieces. Set aside.

Place the chocolate and coconut oil into a microwave-safe bowl and microwave on high for 20-second increments until melted. Stir the chocolate after each increment.

Once the chocolate is melted dip each ball into the melted chocolate so that half of the ball is coated in chocolate. Sprinkle the ball with crushed peanuts and sea salt. Repeat this process until all the balls are coated in chocolate.

Set the balls on a plate and transfer them to the freezer for 20 minutes or until the chocolate has set.

Store the balls in an airtight container or bag in the freezer for up to 3 months.