PREP: Cut a slit in the top of each date and gently remove the pit. Discard pits. Coarsely chop the peanuts or almonds and set aside. Line a sheet pan or plate with parchment, foil, or wax paper and set aside.
ADD NUT BUTTER: Fill each date with a heaping 1/2 teaspoon of peanut or almond butter and spread/smooth into the date with the back of a spoon. Add a sprinkle of crushed peanuts or almonds on top of the nut butter. Gently press the nuts down into the nut butter. Gently press a toothpick through each date. Set aside.
CHOCOLATECOATING: Add the chocolate and coconut oil to a microwave-safe bowl and heat in bursts of 20 seconds, stirring in between bursts for 20-25 seconds until the chocolate is melted and smooth. Remember, chocolate is melting even outside of the microwave, so stir for a while to ensure it doesn't get burned.
DIPDATES: Working one at a time, hold onto the toothpick and dip each date into melted chocolate to coat the bottom. Use a spoon to coat the top of the date and sides until the date is fully covered in chocolate. Holding the toothpick, tap the date a few times to allow excess chocolate to fall back down into the bowl. Transfer coated date to the prepared sheet pan/plate and use another toothpick to coax the date off the original toothpick. Sprinkle any remaining crushed peanuts/almonds and/or sea salt flakes on top of each date. Place the dates in the fridge to allow the chocolate to set, about 30 minutes, or let harden at room temperature for about an hour.
STORAGE: Keep leftover chocolate-covered dates in an airtight container in the fridge for up to a week. Or store in the freezer for up to 3 months. (We keep them in the freezer!)
Note 1: Dates: These dates can be found near other dried fruits, trail mixes, and nuts in the store. For best texture and flavor, you’ll want to use fresh soft dates.Note 2: Nut butter: Use whichever you prefer; we like peanut butter best! Be sure to use a nut butter you find flavorful -- preferably one that is roasted and lightly salted.Note 3: Chocolate: We use dark chocolate to keep these treats as nutritious as possible (and we love dark chocolate), but any type of chocolate will work here -- milk, semi-sweet, or even white chocolate!