Slice the pitted medjool dates in half, then chop each half into four bite-sized pieces and place in a mixing bowl.

Roughly chop the roasted pistachios and add them to the bowl with the chopped dates. Optionally sprinkle in cinnamon and mix gently.

In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.

Pour the melted chocolate over the date and pistachio mixture and stir until well coated.

Form small clusters of the mixture and place them on a parchment-lined baking tray.

Transfer the tray to the freezer and let chill for about 15 minutes until firm.

Sprinkle flaky sea salt on top before serving or storing, and store leftovers in an airtight container.