Line an 8x4 inch loaf pan with parchment paper. In a food processor, combine the shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until sticky.

Transfer the dough to the prepared loaf pan, pressing down firmly. Cover and refrigerate for at least 2 hours until firm.

Prepare the chocolate coating by melting the dark chocolate in a double boiler, stirring until smooth.

Once melted, remove the loaf pan from the fridge. Cut or shape the chilled mixture and dip each piece into the melted chocolate.

Allow the chocolate-coated treats to set at room temperature for about 15 minutes or refrigerate for 10 minutes.