Soak the medjool dates in hot water for 10 minutes until they soften and plump up.
Drain and place the dates in a food processor with coconut milk and vanilla extract, and blend until they are broken down into small bits.
Add in almond flour and cocoa powder into the food processor, and pulse until incorporated and the mixture forms a dough when you pinch it.
Use your hands to shape into 12 golf ball-sized balls.
Place on a plate lined with parchment paper and freeze for 30 minutes.
While the cake pops are chilling, combine coconut butter, maple syrup, and vanilla extract together.
Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together. Stop when they are just melted. The mixture should be thick like maple syrup in consistency. If it's too thin, let it cool a bit so it thickens.
Remove the cake pops from the freezer and roll each one into the coconut butter mixture. I like to use a spoon to do this.
Let the excess drip off and place on the prepared parchment paper. The glaze should harden in a minute.
Place the rest of the glaze in an icing bag. You can also use a plastic sandwich bag and cut a hole in the bottom corner.
Pipe layers of lines across each cake pop to make mummy wrappings. Quickly place chocolate chips on the glaze for eyes before the glaze hardens.
Place the cake pops in the refrigerator so the glaze can fully harden before serving.