Line a sheet of parchment paper and arrange the pitted dates in a tight, even row across the width of the paper. Cover with another sheet and roll firmly with a rolling pin until compact and uniform. Remove the top paper and flip the date layer so the sticky side faces up. Spread the peanut butter in a line across the center. Sprinkle the chopped nuts evenly over the top.

Using the parchment to help you, gently roll the dates into a tight log and press the seam to seal. If the roll is too soft or sticky, freeze for 30 minutes.

Melt the chocolate in a microwave or over a double boiler. Once the roll is firm, remove from the parchment and coat it with the chocolate using a spoon, or roll it in the chocolate for a full coating. Return to the parchment and freeze again until the chocolate is set, 10 to 15 minutes.

Slice into rounds and serve chilled or at room temperature.