Spread nuts evenly on a baking sheet. Bake for 10-15 minutes or until slightly golden brown and beginning to crack. Set aside to cool.
While the nuts are baking, add dates to a food processor and blend until a paste or ball forms. Scrape out and set aside.
Add slightly cooled nuts to food processor and mix until a butter forms, scraping down sides as needed.
Add chocolate chips and put the lid back for 1 minute to melt, then blend thoroughly.
Add salt, cocoa or cacao powder and mix once more.
Lastly, add in date paste a little at a time until it reaches a spreadable thick batter. (Save any remaining date paste for other nut butters, to sweeten smoothies or oatmeal, etc.) Blend thoroughly, then transfer to a jar. If you refrigerate, it will get hard, so I recommend leaving it at room temp (kind of like you would nutella).