Pulse ⅔ cup peanuts in a food processor until finely chopped (a few larger pieces are ok). Add to a large mixing bowl. 

Clean out food processor and combine cream cheese, peanut butter, yogurt, and honey until smooth. Add to mixing bowl with peanuts. Stir well to combine. 

Cover and chill in freezer for 30-45 minutes or until firm enough to scoop and roll.

Take ~1.5-2 tbsp mixture at a time (for larger truffles) and roll into balls. Add to a parchment-lined baking sheet. Freeze for additional 15 minutes. 

Meanwhile, finely chop remaining ¼ cup peanuts. 

Melt dark chocolate and coconut oil together. Use a fork to dip frozen truffles into chocolate, shaking off any excess, then place back on baking sheet. Immediately sprinkle over chopped peanuts and flaky sea salt. Let set in fridge for 10 minutes. 

Store truffles in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 2 months.