In a medium bowl, combine nut butter and dried coconut flakes, set aside.
With clean hands, open one side of dates and carefully remove pits.
Gently fill dates with 1 to 1 ½ teaspoon of nut butter mixture and place on a parchment lined baking sheet.
Melt chocolate and coconut oil together using the double boiler method. Stir as chocolate melts to combine.
Dip stuffed dates into melted chocolate, place chocolate covered dates back on parchment lined baking sheet. Place in fridge and allow chocolate to harden.
While chocolate hardens in dates melt the vegan white chocolate chips, using the double boiler method.
Transfer melted white chocolate to a zip-lock bag, cut a small bit off a corner of the bag. Remove dates from the fridge, using a zig-zag motion, pipe the white chocolate over the dates, the drizzle should harden immediately because the dates are cold.
Serve immediately or transfer to an airtight container and store in fridge.
