Heat the oven to 350°F/180°C. Line a tray or a dish with parchment paper.
Spread almonds in one layer on a baking sheet. Bake for 10-15 minutes until almonds are slightly browned. Be careful not to burn them by checking on them often.
Cut a slit in each date and remove the pit. Don’t cut the dates all the way through. They should be cut lengthways with the bottom of the date still intact so that the filling stays in place.
In a blender or food processor, blend together the shredded coconut, coconut cream, maple syrup, and salt. You want it to be combined, but it’s okay if it’s still quite chunky.
Spoon the coconut mixture evenly inside the pitted dates and top with an almond.
In a small bowl, melt the chocolate. Stir in the coconut oil until fully melted and combined.
Dip each date into the melted chocolate, so they’re half covered. Place on the prepared tray.
Sprinkle coconut and place in the fridge or freezer to allow the chocolate to firm. ENJOY!