Slice your dates lengthwise to remove pits. Prepare a small baking sheet with parchment paper.
Fill each date with about a teaspoon of almond butter. Place on baking sheet and place in freezer for 15 minutes to firm.
While the dates are in freezer, add coconut oil to small saucepan over low heat and allow to melt. Whisk in cocoa powder, maple syrup, vanilla extract, and pinch of sea salt. Continue to whisk for 1-2 minutes until chocolate evenly incorporates and starts to thicken slightly.
Remove chocolate from heat and place in a small bowl. Allow chocolate to cool before removing dates from freezer and starting to dip.
Using a fork or skewer, pierce dates and dip each date until covered. Transfer to baking sheet. Sprinkle with sea salt. Continue until each date is covered. Place baking sheet in the refrigerator until chocolate has firmed.
Store in an airtight container in the refrigerator.
*For a quick chocolate-dipping alternative, melt about 1 cup of dairy-free chocolate chips in the microwave at 30 second intervals. Stir in two teaspoons of coconut oil until incorporated. This will not necessary be a refined-sugar free option, but it works too!Due to the raw nature of the chocolate sauce, these are best kept in the refrigerator.