Place the medjool dates, open side up, on a parchment paper lined baking sheet. Place one raw pecan half inside each date half. Set aside.
In a small saucepan, heat the dark chocolate chips and coconut oil over medium-low heat, stirring constantly so that it doesn't burn. Heat just until they both begin to melt and combine well. Remove from the heat.
Cover each stuffed date half with about a teaspoon of the melted dark chocolate mixture. If desired, sprinkle a pinch of sea salt on top of each date.
Place the baking sheet with dates in the freezer for about 15-20 minutes, or until the chocolate is set up well.
Store the dates covered in the refrigerator for about a week, or in the freezer for longer.