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Use a paring knife to slice the dates open lengthwise and remove the pits. Note: if you bought pitted dates, you won’t need to remove the pits, but you will still need to slice the dates open to make room for the almond butter. Transfer the pitted sliced dates to a small baking sheet, plate, or platter.
Use a butter knife or a small spoon to stuff dates with 1 to 2 teaspoons of almond butter. The amount of almond butter you use depends on how large your dates are and how much almond butter you want stuffed inside. This doesn’t need to be an exact science so follow your heart here.
Press the tops of the almond butter with chopped pecans. Note: you can also place the chopped nuts into the cavity of the dates before adding the almond butter.
Transfer the chocolate chips and coconut oil to a microwave-safe bowl and microwave for 20-second intervals until melted, stirring well between each interval, about 60 seconds total.
Drizzle melted chocolate over the stuffed dates. You can coat the whole date in chocolate or do a light drizzle. I like both methods.
If you’d like, sprinkle the dates with flaky sea salt while the chocolate is still melted.
Transfer the sheet pan (or plate) to the refrigerator and chill until the chocolate has hardened, about 30 minutes to 1 hour.