Line a loaf pan with parchment paper. In a food processor, combine unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until a dough-like consistency is achieved, about 1-2 minutes. Add beet juice if desired and blend again until well combined.

Transfer the mixture to the loaf pan, pressing it down firmly to create an even layer. Cover with plastic wrap and refrigerate for at least 3 hours to firm up.

Prepare the chocolate coating by filling a double boiler with water and heating over low. Add dark chocolate to the top part and stir until melted and smooth, about 5-7 minutes.

Cut the chilled dough into bars or roll into balls. Dip each treat into the melted chocolate, allowing excess chocolate to drip off before placing on parchment paper.

Let the dipped treats sit at room temperature for about 15 minutes, or refrigerate for 30 minutes to harden the chocolate.

Once set, remove the treats from the parchment and let them sit for another 15 minutes before serving.