Line a baking sheet or serving platter with parchment or wax paper.
Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
Once bubbling, let boil for 1 minute. Then remove from heat and add oats, peanut butter, vanilla, salt, and dark chocolate and combine and fully incorporate all ingredients.
Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet or serving platter and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
Transfer baking sheet or serving platter to the fridge and allow to cool and harden- about 15 minutes. (Or, you can let them cool at room temperature for about 30-45 minutes.)
Keep leftovers covered in the refrigerator for up to 5 days or in the freezer up to 1 month, though best when fresh.
*To keep this recipe naturally-sweetened, simply use bittersweet or naturally-sweetened dark chocolate (such as Eating Evolved).