Pit and soak dates in hot boiling water for 10 min and drain.
In a food processor, add in dates, nut butter, coconut oil, vanilla extract.
Blend for 1 minute or until smooth to form a caramel batter.
Transfer caramel mixture to a bowl.
Fold in shredded coconut.
Cover and freeze for 30 min. This makes it less sticky easier to handle.
Once your mixture has hardened for 30 min take it out and start rolling/pressing into mini rectangle bar shapes.
Place on a parchment-lined tray and freeze for another 30 min.
In a double boiler on low-med heat, stir in your chocolate chips, coconut oil and sea salt.
Stir constantly until everything melts together.
Remove your naked bars from the freezer, dip them into the melted chocolate and roll until evenly coated. Remove with a fork, transfer to your parchment lined tray and place in the freezer for another 20 min to set.
Optional- you can sprinkle extra shredded coconut on top of your chocolate bites before placing into the freezer to set the chocolate.