Line a baking pan with parchment paper.

Pulse the dates and peanut butter in a food processor, until crumbly, sticky, dough-like mixture forms. Once the dough comes together, transfer it to a mixing bowl, and break off little pieces to roll into 1” – 2” round balls. Place the balls on the parchment lined pan, and store in the freezer.

Pulse the peanuts in the food processor, until they are chopped into small pieces, being careful not to over-pulse, so it doesn’t turn into peanut butter. Transfer the peanuts to a large bowl.

Melt the chocolate in a double broiler over low to medium heat, stirring often with a wooden spoon or rubber spatula as it melts. Once it is all melted, turn the heat to low, and remove the peanut butter date balls from the freezer.

One at a time, gently dip each ball in the chocolate, using a pair of forks to turn them over, ensuring that the whole ball is coated. Lift up the chocolate peanut butter date ball with one fork, and let the excess chocolate drip off the ball before placing it in the bowl of peanuts. Roll each chocolate peanut butter date ball in the chopped peanuts, before returning to the parchment line pan. Once all the balls have been dipped, put the pan back in the freezer for a few minutes, to make sure everything has solidified. Transfer the date balls into a freezer storage back and keep in the freezer until ready to serve.