Place the dates in a blender glass and blend until you get a paste.
Place the pasta in a bowl and add the salt, vanilla, and peanut butter, mix.
Add the peanut flour, mix well, and "knead" with your hands.
Add the tablespoon of unsweetened cocoa, without fully integrating, so that it's streaky.
Place the "dough" in a mold lined with parchment paper and flatten.
Let cool for a minimum of 2 hours before coating with sugar-free semi-sweet chocolate.
After bathing, spread chopped roasted peanuts on the surface and let it cool before consuming.
