Line a small baking sheet with parchment paper. Split dates open and press each one down onto the sheet, ensuring they overlap a little so they stick together.
Mix PBfit powder and milk to make a smooth, spreadable peanut butter. Spread PBfit onto dates and sprinkle with chopped peanuts.
Melt chocolate with coconut oil and drizzle it on. Use a spoon to spread it around so it coats everything.
Sprinkle on flaky sea salt and pop the baking sheet into the freezer for 10-15 minutes or until the chocolate has set. Remove from the freezer, chop or break the bark into pieces and enjoy.
Store leftovers in the fridge or freezer. If you’re storing it in the freezer, the dates will get pretty hard, so let the bark sit out a few minutes before biting into it.