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Place the nuts on a sheet pan and toast at 350F for 8-9 minutes. Also, toast 1/2 C shredded coconut (for rolling the truffle in) on a separate sheet pan and toast at same temperature for about 6 minutes. Set aside.
Add toasted nuts to a food processor bowl (this can be done while the nuts are still warm) and process until the nuts are finely chopped. There will be some that are finely chopped and others that are a bit larger. This is ok. Empty nuts into a large bowl and set aside.
Remove the pits from the dates. Add the dates, bourbon, cocoa, sea salt and vanilla bean paste or extract into the same food processor bowl (no need to wash it). Process the date mixture until a paste forms. You may need to scrape the bowl down several times as the dates tend to clump into a ball.
Add the toasted, finely chopped nuts to the food processor along with 1 C untoasted coconut. Pulse mixture together until all ingredients are evenly distributed.
Dump mixture into a large bowl and pour in the cocoa nibs. Mix together with hands, squeezing and mashing until the cooca nibs are evenly distributed. Add maple syrup if desired and to taste.
Use a #50 scoop or 1 1/4 Tbs to portion individual balls. Roll each portion between you hands to make a ball. Then roll the truffle in the toasted coconut.
Serve at room temperature. Store in a covered container in the fridge for up to two weeks.