Line a baking sheet with parchment paper and arrange the pitted dates in a rough rectangle. Open each date fully to make pressing easier. Place another sheet of parchment on top, then use the bottom of a glass or measuring cup to firmly press the dates into a compact, even layer about ¼-inch thick.

Drizzle almond butter (or sunflower butter) evenly over the date layer, then sprinkle with chopped almonds for that perfect crunch.

Melt the chocolate chips using a double boiler or microwave. If the chocolate seems too thick, stir in 1 teaspoon of coconut oil to make it smoother and easier to pour. Pour the melted chocolate over the date mixture, spreading it all the way to the edges to ensure full coverage—this helps the bark hold together like magic.

Pop the tray in the freezer for 30 minutes, or chill it in the fridge for about an hour until set. Once firm, slice the bark into large, rustic triangles using a sharp knife, and finish with a sprinkle of flaky sea salt.

Store your chocolate date bark in an airtight glass container in the fridge. For easy snacking, layer pieces with parchment paper to keep them from sticking together.