Place coconut, 40g coconut oil, maple syrup, salt and vanilla bean paste into TM bowl and blend 1 min/speed 4-5, stopping to scrape down sides of bowl as needed. This will be quite often as the volume of mixture is fairly low. Increase to speed 6-7 if you want a finer blend.
Split dates lengthways and remove pits from dates and discard.
Spoon coconut filling into each date and using wet hands, make it as smooth as possible across the top.
Place filled dates into freezer.
Place chocolate and remaining 20g coconut oil into clean, dry TM bowl and melt 15 min/37°C/speed 1.
To be ready to enrobe dates in chocolate, prepare a little of each garnish for easy access.
Place a bowl for dipping near a piece of clean baking paper on a tray. Pour enough melted chocolate to cover a couple of the dates into bowl and using a fork dip a date, rolling it in the chocolate until well coated. Remove carefully and place onto baking paper.
Garnish with just a little of topping of choice.
Continue with each step until all dates are coated. Allow to set at room temperature. Place into paper cases of choice and store refrigerated until use.