Process the finely chopped pitted dates in a food processor until they form a smooth, sticky paste, about 1-2 minutes.

Combine chopped walnuts, shredded coconut, cocoa powder, vanilla extract, and sea salt with the date paste. Add honey or maple syrup, then pulse until blended into a sticky dough.

Incorporate almond butter and pulse until fully mixed, forming a cohesive dough.

Roll the dough into 1-inch balls with slightly damp hands to prevent sticking.

Roll each ball in extra shredded coconut and set on a parchment-lined baking sheet.

Melt dark chocolate chips in a microwave-safe bowl in 30-second bursts until smooth, about 1-2 minutes.

Dip each coconut-coated ball halfway into the melted chocolate and return to the parchment paper.

Refrigerate the tray for at least 30 minutes until chocolate is set.