Place the dates on a cutting board and use a pairing knife to slice them in half. If the dates have a pit inside, you'll need to slice just until you hit the seed inside, then remove the seed. If there aren't any pits in the dates, cut just the top of the date (do not cut all the way through).
Use a spoon to fill the cavity of the date with peanut butter, then repeat until all the dates are stuffed. How much you use is up to you. I prefer 1/2 tablespoon per date (8 grams), but you can use up to 1 tablespoon per date if desired (16 grams).
Place the dates in an airtight container and store in the refrigerator. They can be sealed and stored for up to 2 weeks. Enjoy them cold (straight from the fridge) or at room temperature.
For Chocolate Covered Dates:
Add the chocolate to a bowl, then heat in the microwave for about 30 seconds, remove and stir, heat for another 30 second-intervals, remove and stir. Continue to do this until the chocolate looks slightly glossy and melts when stirred.
Use a spoon to drizzle the chocolate over the peanut butter dates. You can do this with the dates on a plate, storage container, or cookie sheet.
Refrigerate the dates to allow the chocolate to harden.
After removing a date from the fridge, sprinkle with a pinch of salt (if desired) and enjoy.
Notes
Nutritional breakdown below is based on 1/2 tablespoon of peanut butter in 1 date.