Melt the two varieties of chocolate and put aside.
For the first variation stuff your dates with about ½ tsp of almond butter and dunk one half into the dark chocolate, place on a plate and sprinkle with salt flakes.
For the second variation stuff your dates with about ½ tsp of hazelnut butter and dunk one half into the milk chocolate, place on a plate and sprinkle with chopped hazelnuts.
For the third variation stuff your dates with about ½ tsp of pumpkin seed butter and dunk one half into the dark chocolate, place on a plate and sprinkle with chopped pistachios.
Place the plate in the fridge so the chocolate will set, afterwards the stuffed dates can be stored in a container in the fridge. I made three each, but you can also only make one variation or use different nut butters. What ever you fancy.
Recipe by at https://fannythefoodie.com/2018/01/05/stuffed-dates-lipton-after-dinner-tea-ad/