Gently remove the pits from the dates by slicing down the middle lengthwise and opening them to remove the pit, while leaving the bottom intact.

In a medium bowl, combine the shredded coconut, coconut flour, plant-based milk, maple syrup, vanilla extract, and salt. Mix until fully combined.

Using a small spoon, take about 1 tablespoon of the coconut mixture and stuff it into the center of each date, pressing down to pack it tightly.

Set up a double boiler by placing about 2 inches of water in a small saucepan and putting a glass bowl on top. Add chocolate chips and coconut oil to the bowl.

Heat the water to a simmer, stirring the chocolate until fully melted, being careful not to overheat.

Gently dip each stuffed date into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing the date on parchment paper.

Optionally, sprinkle shredded coconut on top of each dipped date.

Refrigerate the dates for about an hour to allow the chocolate to harden.