Prepare the dough by lining a loaf pan with parchment paper. In a food processor, combine unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until it forms a cohesive dough, about 1-2 minutes.

Fold in a splash of beet juice before transferring the mixture to the prepared pan.

Press the dough firmly into the lined loaf pan to create an even layer. For bite-sized pieces, shape into small balls and place them on a baking sheet lined with parchment paper. Cover and refrigerate for a minimum of 3 hours.

Melt the dark chocolate using a double boiler over low heat, stirring occasionally to ensure it melts evenly, about 5-7 minutes.

Once melted, cut the chilled mixture into bite-sized bars. Dip each piece into the melted chocolate, ensuring each treat is fully coated before placing back onto the parchment paper.

Allow the dipped treats to set at room temperature for about 15 minutes or refrigerate for about 10 minutes until chocolate feels hard.