Preparation

1. Line a small sheet pan with parchment paper.
2. Open the dates like a book and set onto prepared sheet pan.
3. Open a small, quart-size zip-top bag and place over a glass to hold the bag while you fill it. Scoop the peanut butter into the corner of the bag to create a small pasty bag. Twist the top to close and hold in one hand while you snip the corner of the bag to make a small hole for the crunchy peanut butter. Squeeze about 1/2 teaspoon into each split date, try not to overfill. Carefully close the dates over the peanut butter.
4. Break up the chocolate bar into pieces and place in glass dish. Microwave the chocolate for 1 minute. Remove and stir. Place dish back into microwave and cook another 20 seconds. Remove and stir again, the chocolate will be mostly melted and the heat from the dish should help complete the job, while stirring. If not, continue to microwave in 10-second intervals. Be careful not to burn the chocolate and extra careful not to get any water in it.
5. Dip the stuffed dates into the chocolate and coat thoroughly. Remove with fork, allowing the excess chocolate to drip off back into the bowl. Set onto prepared baking sheet allowing a little space between each date.
6. Chop the nuts in a mini food processor, or by hand until fairly finely chopped. Sprinkle the dates with the chopped nuts while they are still not set. Place the sheet pan into the freezer for about 10 minutes to set the chocolate. Remove from sheet pan and place onto serving dish. ENJOY!!
7. Almond butter and chopped almonds work well too. I haven't tried them but sunflower butter and toasted sunflower seeds (pepitas) or tahini and toasted sesame seeds might work well too! You could use milk chocolate or white chocolate - but dark chocolate has far more health benefits.