Step 1: Toast that coconut to golden perfection.
Preheat your oven to 350°F (175°C). Grab a baking sheet, line it with parchment paper, and spread the shredded coconut evenly across it. Toast it in the oven for about 3–5 minutes, keeping a close eye — it goes from perfectly golden to burnt toast real fast.

Step 2: Soften the dates.
While the coconut’s doing its thing, toss your dates into a bowl of warm water and let them soak for around 10 minutes. This helps them blend into a creamy, caramel-like texture later on.

Step 3: Blend it all up.
Once the dates are softened, remove the pits (if they’re not already pitted) and add them to your food processor. Toss in most of the toasted coconut (save a little for garnish), the nut flour, melted coconut oil, and maple syrup. Blend everything together until the mixture forms a sticky, moldable dough.

Step 4: Chill before you roll.
Transfer that sweet mixture into a bowl and pop it in the fridge for about 20 minutes (or longer if you’ve got time). Chilling helps it firm up, so it’s easier to roll into neat little truffles.

Step 5: Shape your Samoa balls.
Once chilled, use your hands to roll the mixture into 1-inch balls. You should get about a dozen truffles from one batch. Set them aside while you prep the chocolate coating.

Step 6: Make the chocolate magic.
In a small microwave-safe bowl, combine the dark chocolate chips with ½ teaspoon of coconut oil. Heat in short 15-second bursts, stirring between intervals, until smooth and glossy.

Step 7: Dip, coat, and decorate.
Use a fork to dunk each truffle into the melted chocolate, gently shaking off the excess. Place them on a parchment-lined tray or plate, then sprinkle the tops with the leftover toasted coconut for that signature Samoa look.

Step 8: Let them set.
Pop your truffles into the fridge for about 20 minutes, just until the chocolate coating hardens. Then… the best part — it’s time to eat!