Place the pitted Medjool dates in a small bowl and soak for 10 minutes if they feel dry, then drain thoroughly.
While the dates soak, toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden, then let them cool.
Transfer the cooled nuts to a food processor and pulse until coarsely chopped, leaving some larger pieces for texture.
Add the drained dates to the food processor along with ground seeds, vanilla extract, and a pinch of sea salt. Blend until the mixture becomes sticky and well combined, about 1-2 minutes.
Transfer the sticky mixture to a bowl and knead in the toasted shredded coconut until evenly distributed, feeling the dough become cohesive and pliable.
Line your baking dish with parchment paper and press the mixture firmly into it, spreading evenly with the back of a spatula to create a smooth, compact layer.
Place the pan in the fridge and chill for at least 30 minutes until the mixture is firm and set.
Once chilled, lift out the block using the parchment paper and cut into bite-sized pieces with a sharp knife.
Optionally, roll the bites in extra shredded coconut for added texture and presentation.
Serve the bites slightly chilled or at room temperature, enjoying their chewy, crunchy texture and natural sweetness.
