Add dates, yogurt, almond butter and one pinch of sea salt to a bowl. Mix until combined.
Spoon* out mixture onto a sheet pan lined with parchment paper (a plate or other flat surface also works) into 5-6 evenly sized clusters. Freeze for 1-2 hours or overnight, until hardened. I have found that dairy yogurt takes longer to freeze than non dairy.
Melt together chocolate and coconut oil. I melted mine for 3 30 second intervals in the microwave.
Dunk each cluster in dark chocolate. Sprinkle over the rest of the flaky salt. Freeze again for 10-15 minutes, until set. Dig in and enjoy!**
