In a food processor, add dates, almond flour, coconut, coconut oil, vanilla extract (if using), cocoa powder, cocoa nibs and pulse intermittently until it comes together into a slightly damp mixture.
When you grab some of the mixture with your hand and press firmly, you should be able to form a ball. If not, add a little more coconut oil and pulse again until the mixture holds together.
Pour the mixture out into a large bowl and use a tablespoon or a small ice cream scoop to form a ball.
Press firmly to shape into a ball and roll each ball into the shredded coconut to coat.
Place into an airtight container and chill in the refrigerator for at least 30 minutes to firm up.
Store in the refrigerator (for up to 2 weeks) or freezer (for up to 3 months).
Note: If storing in the freezer, the texture will be a little more denser, but some people actually prefer it this way. I like eating them from frozen as well.