METHOD

1. In a mixing bowl, combine the desiccated coconut, coconut cream, and cinnamon. Stir until well combined. This mixture will be used to stuff the dates.
2. Pit the Medjool dates, ensuring that they are slit open on one side to create a small pocket for the filling.
3. Using a small spoon or your fingers, carefully stuff each pitted date with the coconut filling mixture. Make sure not to overstuff, as you want the dates to close easily. Place the stuffed dates on a tray or plate lined with baking paper. 
4. Melt the chocolate in a double boiler or in the microwave  in 30 second increments. 
5. Once the chocolate is fully melted, roughly spoon the chocolate over the dates, covering the top like a blanket. Don’t worry about any gaps. Sprinkle with sea salt or  extra coconut. 
6.  Let them cool in the fridge for about one hour until the chocolate hardens. Store in the fridge in a jar or airtight container for up to a week.

Notes

• How to melt chocolate on the stove in a double boiler: fill a small saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl doesn't touch the water. Break the dark chocolate into smaller pieces and place them in the bowl. Allow the chocolate to melt slowly, stirring occasionally, until it's smooth and completely melted.
• This also works if you toast the coconut first. To do this, place on a tray and bake in the oven for about 5-10 minutes at 160C. Watch carefully as it burns easily. Desiccated coconut will toast faster than shredded.
• If you are using shredded coconut, you can increase the amount to 3/4 cup.