Open one of the dates without separating the halves and using a small spoon, add about ½ teaspoon of nut butter (can vary based on size of date) to one side. Stuff a piece of walnut in the center and pinch it closed (it won’t close all the way and that’s fine). Repeat until all the dates are stuffed.

Melt the chocolate in a small double boiler over LOW heat. Once the chocolate melts, turn off the heat but leave the pan over the hot water as you work.

Meanwhile, line a baking sheet with parchment paper and set it aside.

Dip one of the dates about halfway into the melted chocolate and set it down on the prepared baking sheet. I found it easy to coat the dates by scooping up some of the chocolate with a wooden spoon and dipping the date onto the spoon. You can use the spoon to drizzle more chocolate over it, if needed (but dip it any way that works best for you, just go halfway). Dip about 5 at a time, stopping to sprinkle each with a little flaky salt while the chocolate is still wet. Repeat to dip the remaining dates and sprinkle them with salt. Transfer the baking sheet to the refrigerator for about an hour to chill and set the chocolate.

To store, allow the dates to chill for a couple of hours and then you can transfer them to an airtight container. Keep refrigerated to make them less messy to eat (chocolate will be softer if kept at room temperature).