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Line a loaf pan or small baking dish with parchment paper. In a food processor, combine shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until the mixture reaches a dough-like consistency. If using beet juice for coloring, add it to the mixture and blend again until evenly incorporated.
Using your hands, press the dough into the loaf pan or shape it into a uniform rectangle on a prepared baking sheet. Cover the pan or dish with plastic wrap and refrigerate for several hours or overnight to allow the mixture to set and firm up.
In a double boiler, melt the chopped dark chocolate over low heat, stirring occasionally until smooth.
Once the dough has chilled, cut it into bars or roll into balls. Using a fork, dip each piece into the melted chocolate, letting the excess chocolate drip off. Place the coated treats back on the parchment paper to set.
Let the treats dry and set at room temperature, or place them in the refrigerator to speed up the process.
Once the chocolate has hardened, the treats are ready to enjoy. For best texture and flavor, remove from the fridge at least 15 minutes before serving.