1. Preheat the oven to 375 F and scatter the coconut in a single layer onto a large baking sheet. Toast the coconut for about 5 minutes, or until a light brown colour and fragrant. Remove and cool.
2. In the bowl of a food processor, add the cashews and pecans. Pulse the nuts until they’re small and  crumbly, about 2 minutes. Add the dates, coconut, cocoa powder and coconut oil and continue to pulse until the dates are blended and a soft, sticky dough begins to form.
3. If using an aluminum mini muffin pan, grease the pan thoroughly with non-stick spray or coconut oil. I used a silicone pan, which requires no greasing. Using about a tablespoon of dough, drop the dough into each cavity of the muffin pan and use your fingers to create a well in the middle of the cavity, forming the dough along the sides to create a basket shape.
4. Once all cavities are full, place the muffin tray into the freezer for an hour and a half. Remove the pan, and allow it to sit at room temperature for about 5 minutes before popping the baskets out. If using an aluminum pan, it is helpful to run a knife along the edge of the baskets prior to removing. Arrange the baskets on a large baking sheet.
5. Place the chopped chocolate in a heat-safe bowl, and pour the coconut milk into a small saucepan and place on the stove over medium heat, stirring occasionally. Once the milk begins to steam, but prior to boiling, pour the coconut milk over the chocolate and allow it to sit and melt the chocolate for a few minutes before stirring into a smooth ganache. Add the shredded coconut.
6. Using a spoon, fill the baskets full of ganache, and top with coconut. Place the baskets in the fridge to harden before serving, about 15 minutes.

Make ahead: Make the baskets ahead of time and store them in the freezer, in an airtight container for up to 2 months. Allow them to sit at room temperature for about 15 minutes before filling.

Filled baskets will keep at room temperature for quite a few hours, but are best stored in the fridge, up to 4-5 days.