Blend together dates, peanut butter, and maple syrup until smooth. Crumble the rice cakes and chop the peanuts, then add them to the mixture. Shape the mixture into balls and place them in the freezer until the coating is ready.

Melt the chocolate and coconut oil together. Dip each ball in the chocolate, shake off the excess, and place on parchment paper. Sprinkle a little coarse salt and chopped peanuts on top. Store in the refrigerator, and enjoy!