Prepare the pan or plate where you'll place the dates once they're covered in chocolate. I like to cover a sheet pan or large plate with a sheet of parchment paper. You can also place a wire cooling rack over your parchment covered sheet pan or plate, to keep the chocolate from spreading around each date after you dip it into the chocolate. The wire cooling rack isn't necessary; just a parchment covered pan or plate will still work fine.
Make a slit lengthways in each date, just enough to remove the pit. Don't cut the date on both sides; after you remove the pit, you want the date to look like a little pouch that you'll stuff with almond butter.
Stuff each date with about 1/2 Tbsp almond butter.
Place the dark chocolate chips and coconut oil in a small pan and turn on the heat to medium. Melt the chocolate and oil, stirring constantly to keep it from burning. This will only take a minute or so. Remove the pan from the heat.
Using two forks or other utensils, dip each date in the chocolate/coconut oil mixture until covered, then place on the parchment paper covered baking sheet, plate or wire cooling rack. Once you've covered all the dates in chocolate, place them into the freezer for just a couple of minutes, or into the refrigerator for about 7 or 8 minutes.
Remove the dates from the freezer or refrigerator and top each date with toppings of your choice. Do this before the chocolate on your dates sets up fully.
Place the dates back into the freezer for about 20 minutes, or into the refrigerator for 30-40 minutes, until the chocolate has set up fully and hardened.
Store the dates in a covered container in the refrigerator for about a week, or longer in the freezer.
