Using a paring knife, cut the dates in half lenthwise, and remove the seeds, and any stems that may be attached.
Spread almond butter inside the hollow where the seed used to be using the tip of a butter knife.
Place the baking sheet containing the almond butter stuffed dates in the freezer to prevent the almond butter from melting during the chocolate coating step. Keep them in there for a minimum of 30 minutes.
Prepare a double boiler by fitting a small glass bowl over a saucepan. Add just a small amount of water (ensuring that the water is not touching the bottom of the bowl) and bring to a simmer.
Add the chopped chocolate or chocolate chips and the coconut oil. Stir gently with a spatula until it is completely melted together. Turn the heat off, but keep the bowl over the hot water.
Holding one date with your fingers, dip the flat side in the chocolate, then quickly flip with a fork and remove from the chocolate. Ensuring that the date is cut (flat) side up, gently shake and tap it against the side of the bowl to remove excess chocolate. Place it cut (flat) side up on the baking sheet. Sprinkle with a small pinch of kosher salt if desired. Repeat with remaining dates.
Place the baking sheet in the freezer to set the chocolate again for 30 mintues. Transfer chocolate covered dates to an airtight container and store in the fridge or another cool place.
If you need these chocolate covered dates to be vegan and/or dairy-free, make sure the chocolate you choose is vegan and/or dairy-free.