Preheat your oven to 350°F (175°C).
If using whole Medjool dates, pulse them in a food processor until smooth. Alternatively, chop finely and mash.
In a mixing bowl, combine almond butter, date paste, vanilla extract, and baking soda. Stir until well mixed.
Pour in the melted dark chocolate and mix until smooth and creamy. Ensure chocolate is slightly cooled.
Drop rounded balls of batter onto a lined baking sheet, pressing down slightly.
Bake for about 10-12 minutes, until edges are set and cookies look slightly puffed.
Remove from oven, sprinkle with flaky sea salt, and let cool before transferring to a wire rack.
