Start by preparing the dates. Gently remove the pits by slicing down the middle, lengthwise, of the top of the dates. Gently open the top apart and remove the pit. Leave the bottom intact so the coconut stays put. If the pits are already removed, still slice the tops and open the dates so they are ready to get stuffed.

Grab a medium bowl. Add the shredded coconut, coconut flour, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Mix it with a spatula until everything is fully combined.

Grab a small spoon, grab about 1 tablespoon of coconut mixture, and place it into the center of a date. Using the back of your spoon or your finger, press down to pack the cream into the date so it is not crumbly. Place the dates on parchment paper.

Now it is time to melt the chocolate. Place about 2 inches of water into the bottom of a small saucepan. Place a small glass bowl on top of the saucepan. It must be big enough to stay on the top and not sink down and touch the water. Turn the heat to high, place the chocolate chips and coconut oil in the bowl, and allow the water to come to a simmer. Once simmering, remove the pan from the heat. Stir frequently until the chocolate is completely melted. Do not overheat. You will know this when the chocolate starts to harden again. Once this happens, unfortunately, you will have to start over again.

Gently place the date, face down, into the bowl of melted chocolate. Using two forks, cover the entire date with chocolate. Slide the date, face up, onto one fork, and allow the excess chocolate to drip off. Transfer the date to parchment paper and gently slide it off using the other fork. Optionally, sprinkle shredded coconut on the top of each date. Place the dates in the fridge for about an hour to allow the chocolate to harden.