Line a cookie sheet with parchment paper then set aside.
If your dates aren’t pitted, remove the pit from each date, then stuff with about 2 teaspoons almond butter. Dip each stuffed date halfway into the chocolate, then place on the parchment paper and sprinkle with sea salt. Repeat for each date.
Once finished, refrigerate for one hour, or until the chocolate is set. Enjoy immediately or store in the refrigerator to eat later!
You can use any kind of nut butter you’d like in this recipe!