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Put the dates and oats in a food processor and pulse a dozen times until well chopped and sticky. Add the seed butter, pinch of salt and cinnamon, and pulse a few more times. If mixture looks dry and crackly, add a splash of water or coconut oil, and pulse again until combined.
Line a plate with parchment paper. Roll the mixture into small, tablespoon-ish, sized balls. Press the centers down with the tins of a fork if you wish. Refrigerate for an hour or overnight.
In a small bowl, stir together the coconut oil, maple and cocoa powder. Dip the cold cookies, halfway, into the cocoa mix. Replace them back on the plate and refrigerate again to chill. Keep them stored in the fridge until ready to eat.