Line a loaf pan with parchment paper. In a food processor, combine unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until well mixed and forms a dough-like consistency.

Firmly press the mixture into the lined loaf pan. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Melt dark chocolate using a double boiler over low heat, stirring occasionally until smooth.

Cut the chilled mixture into pieces, dip each piece into the melted chocolate, and place back on parchment paper.

Let the chocolate-coated treats set at room temperature for 15-20 minutes, or in the fridge for 10 minutes until firm.