Line a tray with parchment paper.

Slice each pitted date lengthwise to remove the pit, keeping the date intact.

Press a whole pistachio into the center of each date, then spoon ½ teaspoon of almond butter on top before gently closing the date.

Arrange the stuffed dates on the tray and freeze for 15–20 minutes to firm up the filling.

Meanwhile, melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each, until smooth.

Using two forks or wooden tongs, dip each chilled date into the melted chocolate, ensuring a smooth, even coating. Let the excess chocolate drip off before placing the coated dates back onto the tray, leaving space (½-inch / 1-cm) between each one. While the chocolate is still wet, sprinkle with flaky sea salt or crushed pistachios.

For a firm, candy-like texture, freeze the dates for at least an hour or overnight; for a softer bite, refrigerate instead. Enjoy straight from the fridge or freezer.