Prep: Line a baking sheet with parchment paper.

Cook: In a medium saucepan, combine coconut milk, cashew butter, maple syrup, and cocoa powder. Heat over medium-low for 3-5 minutes until thick and sauce-like, then bring to a soft boil for 1 minute, stirring constantly.

Combine: Remove from heat and stir in the oats until fully incorporated.

Shape: Use a cookie scoop to drop dough onto the prepared baking sheet. Flatten and shape each with the bottom of a measuring cup. Freeze for 10 minutes.

Coat: Melt chocolate chips and coconut oil in the microwave for 30-60 seconds. Stir until smooth. Dip each frozen cookie into the chocolate, ensuring a full coat. Sprinkle with flaked salt.

Set: Freeze for an additional 5 minutes or until the chocolate shell has set.

Enjoy: Serve immediately or store in an airtight container in the fridge or at room temperature.