Prepare the dough by blending 2 cups of unsweetened shredded coconut, 1 cup of pitaya cubes, ¼ cup of maple syrup, and a pinch of sea salt in a food processor until dough-like, adding beet juice if desired.

Shape the treats in a loaf pan or by hand into bars, balls, or eggs, press firmly, cover, and refrigerate for at least 2 hours.

Melt 1 cup of dark chocolate using a double boiler over low heat for about 5 minutes.

Dip the chilled treats into the melted chocolate until fully coated, allowing excess to drip off.

Let the dips sit for about 15 minutes at room temperature or refrigerate until set.