• Preheat the oven to 350℉. Line two baking sheets with parchment paper and set aside.

Soften the Dates:

• Add the dates to a small bowl. Pour boiling water over the dates, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.

Toast the Coconut:

• To one of the baking sheets, add the shredded coconut and spread into an even layer. Transfer to the oven and bake, until golden brown, about 5 minutes. Allow to cool completely before using.

Form the Bites:

• To the bowl of a food processor fitted with the blade, add in the softened dates, 1 cup of the toasted coconut, almond butter, vanilla, flaxseed, hemp seeds, almond flour, maple syrup, and salt. Pulse in ten second increments, scraping down the sides as needed, until the dough has formed. Add in the crushed cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of texture still and not completely smooth. You will know that you pulsed the dough enough when you are able to press it in your palms and it holds its shape.
• Using a cookie scoop, portion out 20 scoops, rolling them into balls and placing them on the other prepared baking sheet. Roll each ball into the remaining toasted coconut, pressing it onto the surface. Repeat until all of the balls have a light coating of coconut. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

Finish the Bites:

• In a medium, microwave safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring between each interval, until totally melted. Remove the balls from the fridge.
• Carefully dip the bottom of each ball in chocolate, allowing the excess to drip off, and place them back on the baking sheet. Then, using a small spoon, drizzle the chocolate over the balls, ensuring each has a generous coating. Top with flaky salt, if desired.
• Transfer to the freezer for 30 minutes and allow the chocolate to set.