Begin by toasting the coconut. Use an air fryer or oven; I prefer the air fryer for its quickness. Air fry shredded coconut at 350°F for 4-5 minutes, watching closely to prevent burning.
In a food processor, blend pitted dates until smooth and creamy. Add toasted coconut and 4 tablespoons of peanut butter; blend until well combined.
Press this mixture firmly into an 8×8 baking dish lined with parchment paper, covering all corners.
Melt dark chocolate with 1/2 tablespoon of coconut oil, either in the microwave or on the stovetop.
Combine melted dark chocolate and peanut butter; pour over the crust, spreading evenly. Freeze for about 4 hours until the top hardens completely.
Optionally, sprinkle with sea salt, then cut into squares and enjoy!