Line a baking sheet with parchment paper. Cut chocolate bar into small chunks.
Remove the pits of the dates, if not already removed. With your fingers, pull apart the center of the date to make a hole for the almond butter. Place on parchment paper.
With a spoon, fill the center of the date with almond butter, about 1/2 tablespoon per date.
Sprinkle the stuffed dates with sea salt.
Place all the dates on parchment paper and place in freezer for 2 hours. Store in fridge or freezer, depending on desired texture.
