To a large pot, add the coconut oil, maple syrup, coconut sugar, coconut milk, cocoa powder and salt. Turn the heat to medium and stir frequently until melted and well combined.

Bring to a boil and stirring frequently, boil for 90 seconds. It should thicken a bit. Don't boil too long or it may separate.

Remove from the heat, add the nut butter and vanilla and stir until smooth. Add a bit more salt, to taste, if you want.

Stir in the oats until well combined.

Use a medium cookie scoop to scoop out balls of the mixture (I made 24 33-gram balls) onto a piece of parchment paper.

Place in the fridge for at least 2 hours or until firm. You can also place them in the freezer for about 1 hour.

Chill in an airtight container for up to a week or freeze for 2 months.