Pit the dates and arrange on a parchment-lined baking sheet, spreading them open where you removed the pit and using your finger to create a well in each.

Place the coconut in a high-powered food processor and blend, blend, blend until it forms a relatively smooth (but dry) paste. You'll need to stop to scrape down the bowl a few times, and this will take a while, 6 to 8 minutes depending upon your food processor.

Blend in the honey, 1 teaspoon of the coconut oil, salt, and almond extract. Taste and adjust the sweetness as you like. Again, this will take a bit to get everything smoothly incorporated. The mixture should hold together easily when you press it with your fingers. If it isn't holding together, blend in a little more coconut oil or honey as needed.

With a small spoon, scoop out a portion of the coconut filling, shape it into a mini log, then stuff it inside the well in each of the dates.

Press an almond in to the center, then chill the dates while you melt the chocolate.

In a microwave safe bowl, heat the chocolate and remaining 1/2 teaspoon coconut oil in the microwave in 30-second bursts, stopping to stir every 30 seconds. When the chocolate is almost completely melted but you can still see a few pieces, stop microwaving and stir until it melts completely, letting the residual heat finish the job (this keeps the chocolate glossy and ensures it doesn't burn).

Dip the dates in the chocolate, either halfway so you see some of the filling and almond peeking out, or use two forks to coat them completely. Return to the parchment paper and immediately sprinkle with coconut, if desired. Place in the refrigerator for 5 to 10 minutes to set the chocolate. Enjoy cold, or let come to room temperature for a few minutes first.