Place dates, coconut and nuts in a food processor. Blend until mixture resembles a crumbly texture.
Transfer mixture to a bowl and add maple syrup, coconut flour, cocoa powder, almond butter and vanilla. Combine well and if necessary, add a little more almond butter or maple syrup to achieve a consistency that holds together to form a ball.
Roll into small golf size balls and place on a tray lined with baking paper. Place in the refrigerator to chill for 15 minutes.
For the outer chocolate coating, use a shallow glass dish to melt the dark chocolate and coconut oil. Melt in 30 second bursts in the microwave.
Using two forks for balance, dip each ball into the chocolate mixture. Ensure excess chocolate runs off before gently placing onto a tray lined with baking paper. Sprinkle with cocoa nibs or grated dark chocolate. Refrigerate for 30 minutes to set.