Pit and soften the dates if needed by soaking in warm water for 10 minutes. Drain well.

In a food processor, pulse the almonds into a coarse meal.

Add the dates, cocoa, shredded coconut, maple syrup, and optional vanilla/salt.

Process until mixture sticks together. Adjust with water/maple syrup (if too dry) or cocoa/coconut (if too sticky).

Roll mixture into 1-inch balls. Coat with extra shredded coconut if desired.

Refrigerate on a lined tray for at least 1 hour.

Keep in an airtight container in the fridge for up to 2 weeks.