Place the Medjool dates in a bowl and cover with water. Set aside 5 minutes.
Drain the pitted Medjool dates, pat dry with absorbent paper, cut in halves, and place them into the bowl of a food processor with the S blade attachment.
Add the almond meal, 1/4 cup desiccated coconut, and sea salt.
Blend at high speed until it comes together into a sticky dough - it usually takes about 1 minute.
Stop the food processor, scoop out 1 tablespoon of dough and roll the dough in your hand to form a ball. If your batter is a bit dry, add 1 tablespoon water into the bowl of the food processor, blend again to combine, and then form balls.
Roll each bliss ball into the remaining 1/4 cup desiccated coconut and store each ball onto a plate covered with parchment paper. Tips: if the coconut doesn't stick well, wet your hand, roll the bliss ball into your hand to add some moisture around them then roll in the coconut to cover.
Repeat these steps until you form about 16 bliss balls.
Store in the fridge 30 minutes to set. Store in a sealed container in the fridge for up to 1 month.