Process the finely chopped pitted dates in a food processor for 1-2 minutes until smooth and sticky.

Add walnuts, shredded coconut, cocoa powder, vanilla extract, and sea salt. Optionally, add honey or maple syrup. Process for another 1-2 minutes.

Add almond butter and blend for 30 seconds to 1 minute until well mixed.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Roll each ball in remaining shredded coconut to coat.

Melt dark chocolate chips in 30-second intervals until smooth. Dip each ball halfway into the chocolate.

Place dipped balls on parchment paper to allow chocolate to set.

Refrigerate for at least 30 minutes to allow chocolate to harden.