Add the dates along with the peanut butter to the blender and blend until everything is combined evenly. This should end up being a sticky mixture. If your blender isn't very powerful, you might need to stop a few times to scrape down the sides.
Add the cocoa powder and salt and blend again until everything is uniform.
Once your batter is all combined, transfer to a lined tin and press it down tightly and evenly. I used a 8X8 inch tin.
Freeze for about half an hour, then slice into 8-10 squares.
Melt your chocolate chips in a microwaveable bowl and dip the top of each bar in the melted chocolate.
Place on a plate or chopping board lined with parchment paper and place in fridge until the chocolate hardens.
Enjoy! You can store these in the fridge for up to 5 days in an air tight container.
