Toast the coconut: Spread the shredded coconut in a single layer on a small baking sheet and toast in a 325°F (163°C) oven for 5–8 minutes, stirring once, until lightly golden and fragrant. Let cool.

Prepare the dates: Make a lengthwise slit in each pitted date and gently open them so they're ready for filling.

Make the coconut filling: In a bowl, combine the toasted coconut with the cashew butter. Stir until the mixture holds together when pressed — a little rustic is perfectly charming.

Stuff the dates: Using a small spoon or your fingers, fill each date with about a teaspoon of the coconut-cashew mixture, gently pressing it in so it stays snug.

Melt the chocolate: In a double boiler or a microwave in 20-second bursts, melt the dark chocolate chips until smooth.

Coat the dates (optional): For a chocolate-dipped version, hold each stuffed date by the end and dip it halfway into the melted chocolate. Set on parchment paper to cool and let the chocolate set.