Place the Medjool dates into the bowl of a food processor and pulse until they break down into a sticky, paste-like consistency, about 30 seconds. This creates a smooth, caramel-like aroma.
Add the shredded coconut, vanilla extract, melted coconut oil, and a pinch of sea salt to the food processor. Pulse several times until the mixture is well combined and starts to clump together, resembling a thick dough.
Check the mixture; if it feels too dry or crumbly, add a tiny splash of water or more coconut oil and pulse again until it becomes sticky and cohesive. If it’s too wet, stir in a little extra shredded coconut.
Use your hands to scoop out about a tablespoon of the mixture and roll it between your palms into a compact ball, about 1 inch in diameter. Repeat until all the mixture is used, placing the bites on a parchment-lined baking sheet.
If desired, roll the bites in additional shredded coconut or chopped nuts for an extra layer of texture and visual appeal.
Refrigerate the bites for at least 30 minutes to firm up and allow the flavors to meld. The bites will become chewy and fragrant, ready to enjoy.
Serve the coconut date bites straight from the fridge or at room temperature. Store any leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
