Slice each date down the center (careful not to cut all the way through). Remove the pit and gently open the date to create a pocket.
Using a small spoon, stuff each date with nut butter
On Stove top melt chocolate, stir in coconut oil. Be careful not to burn and continue to stir till melted.
Dip each stuffed date into the melted chocolate, letting the excess drip off. Place them on a parchment-lined baking sheet.
Sprinkle with flaky sea salt and crushed peanuts or almonds while the chocolate is still warm.
Add edible flowers
Place the dates in the fridge for 15-20 minutes or until the chocolate hardens.
Serve immediately or store in an airtight container in the fridge for up to a week.
