Place dates, coconut milk, coconut butter, vanilla extract + coconut flour into a high speed blender or food processor.
Blend for 30 seconds to a minute until well combined and a dough forms. If it's too thick, feel free to add an extra splash of non-dairy milk to get it going.
Place the dough in a bowl. If it's on the warm side, cover the bowl and place in the fridge for 10-15 minutes.
Place the dark chocolate + coconut oil into a glass bowl in the microwave and melt for 45 seconds to 1 minute + 30 seconds. Make sure to stop periodically to stir so it doesn't burn!
Place parchment paper on a baking tray.
Roll the dough into slightly smaller golf ball size balls + coat in melted chocolate and place on parchment paper. Sprinkle with shredded coconut flakes!
Place in the fridge for 30 minutes to harden and enjoy!
Lasts in the fridge for 2 weeks or freeze for 1 month (I promise they won't last that long though!)
*Note: You can use any non-dairy milk on hand if you don't have coconut milk.
Recipe by at https://www.littleadaptsbyjax.com/coconut-truffles/