Prepare the baking sheet and dates:

Line a small baking sheet with parchment paper. Use a sharp knife to cut each Medjool date open along the edge, carefully removing the pit.

Stuff the dates with peanut butter:

Place about ½ tablespoon of peanut butter inside each pitted date. Press gently to spread the peanut butter evenly inside.

Melt the chocolate:

In a small microwave-safe bowl, melt the dark chocolate in 20-second intervals in the microwave (about 1 ½ minutes total), stirring between each interval until smooth and glossy. Alternatively, you can use a double boiler to melt the chocolate.

Dip the dates in chocolate:

Using two forks or chopsticks, dip each stuffed date into the melted chocolate, coating it completely while leaving the peanut butter visible. Allow the excess chocolate to drip off before transferring the date to the prepared parchment paper.

Chill the dates:

Repeat the process with the remaining dates. Once all the dates are coated in chocolate, refrigerate them until the chocolate hardens, about 30 minutes.

Serve and enjoy:

Once firm, the dates are ready to be enjoyed. Optionally, sprinkle a tiny pinch of sea salt on top for an extra touch of flavor.