Start by lining a loaf pan with parchment paper to prevent sticking. In a food processor, combine unsweetened shredded coconut, pitaya cubes, maple syrup, and a pinch of sea salt. Pulse until the mixture forms a dough-like consistency, about 1-2 minutes.

Transfer the dough into the lined loaf pan, pressing it down firmly and evenly to create a solid layer. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until firm.

Set up a double boiler by placing a heatproof bowl over simmering water. Add the dark chocolate to the bowl and melt over low heat, stirring occasionally until smooth, about 5-7 minutes.

Remove the chilled base from the refrigerator and cut into small squares. Dip each piece into the melted dark chocolate, ensuring they’re fully coated. Tap off excess chocolate.

Allow the dipped treats to set at room temperature or refrigerate for about 15 minutes until the chocolate hardens.