Slice the medjool dates in half then cut each half into 4 small pieces. Add them to a bowl.

Roughly chop the pistachios using a sharp knife, then add them to the bowl with the chopped dates and cinnamon. Toss gently with your hands to combine.

Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.

Pour the chocolate over the pistachios and dates and stir together with a rubber spatula or spoon until evenly mixed.

Line a small baking tray with parchment paper and use a 2 tbsp cookie scoop or large spoon to scoop out clusters of the mixture onto the tray.

Freeze for 15 minutes to set. Top with flakey sea salt if desired

Keep refrigerated in an airtight container for up to 3 weeks, or freeze for 3 months.