Dark Chocolate Stuffed Medjool Dates

Using a sharp paring knife, slice 18 whole unpitted Medjool dates lengthwise on one side to create an opening, being careful not to cut all the way through. Pry open slightly and remove the hard inner pit from each date.

Place 18 whole raw almonds on a cutting board and roughly chop them into small pieces using a chef's knife.

Spoon exactly 1 tsp of creamy almond butter into the cavity of each of the 18 pitted dates.

Press 3 to 4 dark chocolate chips and a portion of the chopped raw almonds (dividing the 1/3 cup of chips and chopped almonds evenly) directly into the almond butter inside each date.

Sprinkle a tiny pinch of flaky sea salt (using 1 tsp total across all dates) over the exposed almond butter and chocolate filling of each date.

Arrange the 18 stuffed dates in a single layer on a plate lined with parchment paper.

Transfer the plate to the freezer and chill for 15 minutes to allow the almond butter and chocolate to firm up.

Serve 6 stuffed dates immediately for tonight's dessert. Place the remaining 12 stuffed dates into an airtight container and store them in the freezer to enjoy on Days 4 and 6.