Fill a medium saucepan with water and bring to a boil. Remove from the heat, add in the dates, cover, then allow them to soak in the hot water for about 10 minutes.

Drain the water completely from the dates. Your dates should now be soft.

Place your softened dates, almond butter, and coconut flour into your food processor and pulse until smooth and fully combined. You may need to add 1-2 Tablespoons of coconut milk, or water if the mixture is too dry.

Take a small cookie scoop of mixture (about a Tablespoon or so) and insert 1 whole almond in the center of each ball then roll it between your palms to completely coat the almond.

Line a baking sheet with parchment paper.

Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one. Alternatively, you can use a double boiler over the stove.

Dip each ball lightly in your melted chocolate using a fork or a toothpick, then allow the excess chocolate drip off and place each ball on the baking sheet.

Sprinkle lightly with shredded coconut if desired.

Repeat with the remaining mixture then refrigerate until the chocolate is set, about 20 minutes.

Stays great in an airtight container stored in the refrigerator for about 2 weeks or in the freezer for up to a month if sealed well.