1. Start with a baking sheet lined with parchment. Split the medjool dates open and press down each one down onto the sheet, making sure they overlap a little so they stick together.

2. Wet the bottom of a large drinking glass; use it to mash the dates down into a flat layer.

3. Drizzle your nut butter over the top. This step is a lot easier with peanut butter or almond butter that has a runnier consistency. In order to make this easier to spread, I placed the jar in a large bowl and left it under hot running water for a few minutes.

4. You can either leave the nuts whole or chop them — I decided to go the latter route. If you prefer chopped nuts, you can place them in a Ziploc bag and carefully smash them with a rolling pin or other tool.

5. Chop and melt the chocolate. Either place it in a microwave-safe bowl and microwave for about 45 seconds, stirring halfway through.

6. Pour the melted chocolate evenly over the nuts. I used a very small spatula to evenly spread it, almost like I was frosting a cake. Then, finish with a sprinkle of flaky sea salt.