Add dark chocolate and coconut oil to a small mixing bowl and melt in 30 second increments in the microwave (or over a double boiler on the stovetop). Stir until creamy and smooth. Set aside. Set a fork nearby for dipping dates.
Pour shredded coconut in a small mixing bowl and set aside. Set a fork nearby for tossing the dates.
Carefully remove pits from dates, leaving a hollow center in the middle where you’ll place the almond butter. Arrange on a parchment-lined baking sheet for easy cleanup.
Smear 1/2 tsp almond butter in the center of each date, being careful not to overload it, or it will run out the sides when you’re rolling them -- not the worst, just a little messy.
Next, smash the ends in toward each other and use the palms of your hands to roll the date into a ball shape. Some of the almond butter may squish out, but that’s okay! It’s getting dunked in chocolate soon anyway.
Place dates one at a time in the chocolate bowl and flip around until coated. Then lift up with a fork and tap off excess.
Add directly to the shredded coconut and use the fork to toss it around until coated. Shake off excess and return to baking sheet. Repeat until all dates are coated.
Enjoy immediately — yay! — or wait until chocolate is fully set. Store in a sealed container for 3-4 days. They will last in the refrigerator up to 1 week, or in the freezer up to 1 month! Let thaw/come to room temperature before enjoying, or the date can be a little tough.