Process the dates by placing pitted dates into a food processor and pulse until they form a sticky paste.

Mix the dry ingredients by adding walnuts, shredded coconut, cocoa powder, vanilla extract, and sea salt, then pulse until well combined.

Incorporate the nut butter by adding almond butter to the mixture and pulse until sticky and moldable.

Shape the balls by rolling small portions of the mixture into 1-inch balls with damp hands.

Coat with coconut by rolling the formed balls in shredded coconut for an appealing finish.

Prepare for chocolate dipping by melting dark chocolate chips in a microwave-safe bowl.

Dip the chocolate balls halfway into melted chocolate, allowing excess to drip.

Chill the balls in the refrigerator for at least 30 minutes to set the chocolate.

Serve and enjoy chilled or at room temperature.