Line a loaf pan with parchment paper. In a food processor, combine unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt. Process until a dough-like consistency forms, about 1-2 minutes. Optionally, add beet juice and blend briefly.

Transfer the mixture into the loaf pan and press down firmly. Alternatively, shape into bite-sized balls or bars. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until set.

Prepare the dark chocolate coating in a double boiler until melted and smooth, about 5-7 minutes. Avoid moisture entering the chocolate.

Remove the dough from the refrigerator, cut into pieces, and dip each piece into the melted chocolate. Place on parchment paper to allow excess chocolate to drip off.

Let the chocolate-covered treats sit at room temperature for about 15 minutes to harden. Optionally refrigerate for quicker setting. Serve or store in an airtight container.