Prepare the Dough: Line a loaf pan with parchment paper. In a food processor, blend unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt until a dough-like consistency forms, about 1-2 minutes. Stir in beet juice for color if desired.

Shape the Treats: Transfer the dough to the loaf pan and press into an even layer. Cover and refrigerate for 2-3 hours or overnight to firm up.

Melt the Chocolate: Set up a double boiler on low heat. Chop dark chocolate and melt in the top part, stirring until smooth (5-7 minutes).

Dip the Treats: Cut the chilled dough into bars or roll into balls. Dip each piece into melted chocolate using a fork, allowing excess chocolate to drip off.

Set the Treats: Arrange dipped treats on parchment paper to set. Refrigerate for 15-20 minutes to harden the chocolate.

Serve: Allow treats to sit at room temperature for 15 minutes before serving for enhanced flavor and texture.