Combine agave nectar and cocoa powder in a sauce pan. Stir over medium heat until smooth.

Add almond milk and coconut oil. Continue to stir for about a minute. Remove from heat.

Add add peanut butter, vanilla extract, and salt and stir until combined. Then add the oats and shredded coconut and stir.

Place wax or parchment paper on a cookie sheet. Place spoonfuls of the mixture onto the sheet. Refrigerate for two hours.