Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Soak the Medjool dates in warm water for about 10 minutes.

Toast the unsweetened coconut on the baking sheet for 3-5 minutes until light golden brown.

In a food processor, blend the softened dates, most of the toasted coconut, nut flour, melted coconut oil, and maple syrup until a sticky paste forms.

Chill the blended mixture in the refrigerator for at least 20 minutes.

Shape the mixture into 1-inch balls, yielding about 12 truffles.

Melt dark chocolate chips with ½ teaspoon of coconut oil in microwave until smooth.

Dip each truffle into the melted chocolate using a fork, coating evenly.

Refrigerate the truffles for about 20 minutes to set the chocolate.