To a food processor, add pitted dates and mix until a fine paste or a small ball forms.
Remove lid and add peanut butter. Blend once more to combine.
Add cacao powder and blend once more to combine.
Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It's OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it's not dry, so add more oil as needed. (You shouldn't need more than the recommended amount of coconut oil.) If it's clumpy or a tad grainy, that's OK. You can smooth it out in the next step.
Transfer to a parchment-lined loaf (or 8x8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).
Transfer to freezer and freeze until firm to the touch - about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.
Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.
*1 cup packed dates is usually about 20 good-sized medjool dates. *The type of peanut butter that works best in this recipe is one made with two ingredients: peanuts and salt. Other additives and sweeteners can make the fudge too thick or gummy. Our favorite brand at the moment is Wild Friends (not sponsored, just love the brand). *Nutrition information is a rough estimate for 1 square calculated with the lowest amount of oil (which, as the recipe is written, is 1/4 cup or 60 ml).