Preheat the oven to 325 F and line a baking sheet with parchement paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don't burn, until lightly toasted. Set aside, dividing out 2 tbsp to use for topping the truffles later.

If your dates are hard, soak them in hot water for 5-10 minutes until soft. Strain the water and add the dates to the food processor. Pulse until the dates are mashed and sticky and no large peices of dates remain.

Spoon the date mixture into a large bowl and mix with the toasted shredded coconut, coconut milk collagen peptides, and cinnamon until fully combined.

Line a large plate with parchment paper and roll the date and coconut mixture into about 10 balls. Transfer to the fridge to chill for 15-20 minutes.

While the truffles chill, melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).

Carefully drop each truffle into the chocolate and rotate with a spoon to fully coat. Transfer back to the parchment lined plate and top each truffle with a sprinkle of extra shredded coconut.

Chill in the fridge 30-45 minutes, or the freezer for 15-20 minutes, or until the chocolate has hardened. Serve chilled.