Toast the Coconut Preheat your oven to 325∘F (165∘C). Spread ⅔ cup of the shredded coconut in a single layer on the small baking tray. Bake for 3–5 minutes, stirring halfway through, until the coconut is fragrant and a light golden-brown hue. Transfer the toasted coconut to a shallow dish and set aside to cool completely. Reserve the remaining ⅓ cup of untoasted coconut.

Prepare the Dough Base In the bowl of a food processor, combine the rolled oats, the reserved ⅓ cup of untoasted coconut, almond butter, dulce de leche, chopped dates, chia seeds, vanilla, cinnamon, and salt.

Process to Combine Secure the lid and pulse the mixture 5–7 times to break everything down. Then, process continuously for 60–90 seconds, scraping down the sides of the bowl as needed, until the ingredients form a cohesive, sticky dough that holds its shape when pressed together.

Chill the Mixture Transfer the dough to a mixing bowl, cover, and refrigerate for at least 15 minutes. This brief chill will make the dough less sticky and easier to handle.

Portion and Shape Line the large baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the chilled dough into 24 even sections. With clean hands, roll each portion firmly between your palms to create a smooth, compact sphere.

Coat and Serve Gently roll each ball in the dish of toasted coconut, pressing lightly to ensure the flakes adhere evenly. Place the finished power bites on the prepared baking sheet. Enjoy immediately, or store for later.