Using a paring knife or other small knife, slice the dates open the long way on one side. Do not cut all the way through. You are only opening one side of the date. Remove the seeds. Set aside.
Melt the chocolate in a double boiler over medium heat. Don't forget to stir occasionally until the chocolate melts. You can also melt this in the microwave in a microwave-safe bowl, in 30-second intervals. Stir after each interval. Repeat until the chocolate is just melted. Do not overheat this in the microwave or you will burn the chocolate.
Dip each date into the chocolate until completely covered or half covered. Quickly set it on a parchment-lined cookie sheet. With a knife or a fork, open the date making sure there is room for the filling. Do this step before the chocolate solidifies. You want the chocolate to harden with the date in an open position so you can put the stuffing inside without breaking the chocolate.
Place them into the freezer for about 10 minutes to fully harden the chocolate. When done, fill each date with 1 tsp. of peanut butter.
On top of the peanut butter, place 1 almond, then sprinkle with desiccated coconut and crushed, dried rose petals (if using).
Pop them back into the freezer for another 10 minutes to make sure everything sets properly.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.