Paleo Vegan Samoa Cookies

0 Line a sheet tray with parchment paper. Make sure you have room in the fridge for it. 
1 Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup and salt. Mix well and let sit for a couple minutes to let the coconut flour absorb the moisture. Divide into 11 portions, about 1 tablespoon each. Roll into balls, press flat (about 2 inched wide) and place on the sheet tray. Using the back of a wooden spoon, make a hole in the center. 
2 Blend the dates (drain first), SunButter, and vanilla a minute or two until combined. It won't be smooth. Add in the coconut and blend again until combined. Mixture will be thick. Divide the mixture into 11 portions, about 1 tablespoon each. Roll into balls and press down into the same size as the shortbread. Poke a hole in the center with the back of the wooden spoon and place on top of the shortbread. Gently press the two layers together. Place in the fridge for 1-2 hours. 
3 Once cookies have chilled a little, melt 3/4 cup chocolate in a small bowl, stirring every 30 seconds. Mine took 2 minutes, but every microwave is different. Dip the bottoms of the cookies, covering the shortbread layer. 
4 Melt the 1/4 cup chocolate in a small bowl and drizzle it over all the cookies. Place back in the fridge to harden. 
5 Best stored in the fridge, but can be at room temperature to serve or pack in a lunch.