Add ¾ cup of shredded unsweetened coconut and 2 ½ tablespoons of softened coconut oil to a bowl. Mix with hands until incorporated. Set aside.
In a double boiler or microwave, melt one cup of dark chocolate (70% or greater) with two teaspoons of coconut oil until smooth. Set aside.
Pit each date by slitting the date down one (long) side. Make a pocket with the date and stuff fully with coconut mixture. Pack as much coconut into each date as possible.
Once dates are stuffed, cover entirely in melted chocolate. To do this, jab a toothpick into the side of a date and use a spoon to pour chocolate over the open (coconut-stuffed side) of the date. This will seal the date and hold the coconut mixture in place. Next dip the bottom of date into the chocolate to coat the underneath side. Shake off excess chocolate, then gently place date on a sheet pan that has been lined with parchment paper.
Sprinkle each chocolate covered date with flaky sea salt and a dusting of unsweetened coconut. Place dates in the refrigerator or freezer to cool and harden.
Enjoy! These candies store well in the refrigerator for up to one week, but I doubt that they will last that long.
