Slice each Medjool date lengthwise and remove the pit, keeping the date intact on one side.

In a mixing bowl, combine almond flour, almond butter (or choice of nut butter), maple syrup, and vanilla extract. Mix until a thick, dough-like consistency forms.

Stir in the mini chocolate chips so they’re evenly distributed throughout the dough.

Using your fingers or a small spoon, stuff about 1–2 teaspoons of the cookie dough mixture into the center of each date. Press gently so the dough fills the cavity.

Optional: Dip each stuffed date into melted dark chocolate, covering halfway or fully. Place on a plate or small baking sheet lined with parchment paper.

Sprinkle a pinch of sea salt over the tops if desired.

Refrigerate for 10–15 minutes until set.

Serve chilled or at room temperature.