Add the shredded coconut and coconut milk (or heavy cream) to a food processor and process for 20 to 30 seconds. You’re not aiming for a paste—the goal is to partially grind the coconut while keeping some texture.

Using a small, sharp knife (like a paring knife), carefully slice the dates lengthwise, on one side without cutting all the way through. Gently open each date and remove the pit. Fill the cavity with the coconut mixture, pressing it in firmly.

Place the dark chocolate (break it into small pieces if using a bar) and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until fully melted. This should take no more than 1 to 2 minutes total.

Line a small sheet pan or a large plate with parchment paper.

Using a spoon, gently lower a stuffed date into the melted chocolate, turning it a few times to ensure it’s fully coated. Lift it out with a fork, letting the excess chocolate drip back into the bowl, and place it on a parchment-lined baking sheet, coconut side facing up.

Sprinkle a pinch of salt on top, then gently press a whole almond into the center.

Place the dates in the fridge to allow the chocolate to set for one to two hours.

Store in the refrigerator, but let the dates sit at room temperature for at least 30 minutes before serving for the best soft and chewy texture.