Pour shredded coconut into a food processor, cover and turn on. Process the coconut until it starts to get creamy. This will take about 3-4 minutes.
When the coconut begins to come together into coconut butter, add the dates, vanilla and salt. Process again until the dates break down completely and the mixture starts looking like thick caramel.
Stop and scrape the sides of the container. Add 2 tablespoons of tahini and blend until completely incorporated. Stop and taste. If cloyingly sweet or not quite creamy enough, add 2 more tablespoons of the tahini.
Store in a sealed glass dish or jar. Can be stored at room temperature for up to two weeks. Longer in the refrigerator. Allow to come to room temperature or warm under running hot water to make it dip ready.
This dip can be thinned with water or plant milk and whisked to make a sauce or drizzle.