In a medium pot, melt coconut oil on low heat.

Remove from heat and whisk in cacao powder and vanilla extract. Whisk in maple syrup or honey. Add coconut flakes and oats; stir until well combined. Place mixture in a freezer for about 10 minutes.

Line flat sheet or platter with parchment paper. Using small scoop, form and roll golf size chocolate coconut balls placing on a platter. Freeze for 30 minutes.

Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.