Preheat oven to 350F and line baking sheet with parchment paper.

Toast coconut for 5 minutes or until slightly golden brown.

While coconut is toasting, place cashews in food processor and blend until finely ground.

Add in coconut and dates to food processor and blend until very well combined. 

Roll into balls and flatten onto baking sheet. Using a straw or chopstick, poke a hole in the center of the flattened dough. 

Place in freezer for 30 minutes. While freezing, melt chocolate and coconut oil together in microwave.

Dip the bottom of the samoas in the melted chocolate using a fork to lower it into the chocolate. Then drizzle more on top for design. Sprinkle with sea salt if desired.

Let sit in freezer for 30 minutes before eating. Store in fridge or freezer.