Blend rolled oats in a high-speed food processor until you have oat flour.
Add dates, peanut butter, and honey to the oats, and process until a dough forms, about 2-3 minutes.
Add ⅓ cup peanuts to the processor and pulse to break them up.
Scoop out dough with a tablespoon and roll into balls. Set aside.
Chop the remaining peanuts into small pieces.
Melt chocolate and coconut oil in a microwave-safe bowl, then dip each ball into the chocolate, coating half.
Sprinkle crushed peanuts and sea salt over the balls.
Place balls on a plate and freeze for 20 minutes until the chocolate sets.
Store in an airtight container in the freezer for up to 3 months.