In a bowl, combine the shredded coconut, coconut oil, maple syrup or honey, pinch of salt and cinnamon. Process until a smooth paste is formed; set aside.

Cut the dates in half lengthwise on one side and remove the pit. Hold the open date up to a strong light and inspect for insects.

Stuff a small amount of coconut mixture into each date and press to close.

Place stuffed dates in the freezer to firm for 15-20 minutes.

Melt the chocolate over a double boiler or in a microwave.

Dip the cold dates in the chocolate. Roll each to cover completely and then life out with a fork, letting the excess chocolate drip off before placing on a parchment-lined baking sheet.

Sprinkle extra shredded coconut on top of each chocolate-covered date as you go.

Place the finished dates in the refrigerator to firm.

Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.

Refrigerate nut butter for at least one hour to harden up a bit. Note: If nut butter has separated, stir well before refrigerating.

Using a paring knife, carefully cut a slit into each date and remove each pit. Hold the open date up to a strong light and inspect for insects.

Fill each date with nut butter; freeze for 15 minutes to set.

Meanwhile, using the double broiler method or the microwave, melt chocolate chips.

Drizzle dates with melted chocolate; sprinkle with chopped nuts (if using) and sea salt flakes.

Place the finished dates in the refrigerator to firm.

Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.