Place the dates in a medium-sized bowl with enough water to cover them. Allow them to soak until they are soft. This will take an hour or two. They can also be left overnight in the fridge.

Drain the dates, and then place them in a high-speed blender or a food processor fitted with an s-blade. Add the peanut butter, vanilla extract, and two tablespoons of non-dairy milk. Process until smooth and creamy. Some small chunks of dates are okay. This could take a few minutes, and you may need to stop and scrape down the sides of your blender or food processor a few times. If you’re using a high-speed blender, start on low and then gradually increase the speed to high.

Place a popsicle stick or apple stick through the stem of each apple and line a plate or baking sheet with parchment paper.

Use a rubber spatula to spread the date mixture on an apple. Then roll it around in the chopped nuts. Place it on the parchment-lined plate or baking sheet. Repeat with the remaining apples.

Melt the chocolate chips in a double boiler. (I fill a small saucepan with water and then place another pan that’s about the same size on top. I turn the burner on low and stir constantly.)

Drizzle the chocolate onto the apples. You can do this with a pipping bag, or you can just drizzle it on using a spoon or fork.

Place the apples in the fridge to let them set. Refrigerate until ready to serve.