Line a loaf pan with parchment paper for easy removal later. In a food processor, blend together unsweetened shredded coconut, pitaya cubes, maple syrup, and sea salt until you achieve a dough-like consistency, about 1-2 minutes. If using beet juice, add it now.

Transfer the dough to the lined loaf pan, pressing it down firmly to create an even layer. Alternatively, shape into small balls for individual treats. Cover with plastic wrap and refrigerate for several hours or overnight.

Set up a double boiler and melt dark chocolate over low heat, stirring continuously until smooth, about 5-10 minutes.

Remove the chilled dough from the loaf pan and cut into bars or roll into balls. Dip each piece into the melted dark chocolate, coating thoroughly.

Let the chocolate-coated treats set at room temperature or refrigerate for 30 minutes to firm the chocolate coating.