In a bowl, combine the coconut yogurt, maple syrup, coconut flakes, vanilla, and lime zest (if using). Stir until well blended.

Divide the mixture between 4 silicone muffin molds or spread it into a small loaf pan. Freeze for at least 30 minutes, or until firm.

Using a double boiler, melt the dark chocolate with the coconut oil, stirring until smooth.

Pop the frozen yogurt pieces out of the silicone molds. If using a loaf pan, cut into bite-sized pieces.

Dip each piece into the melted chocolate, place on parchment paper, and sprinkle with extra coconut flakes.

Allow the chocolate to harden, then serve immediately or return to the freezer.

Keep in an airtight container in the freezer and enjoy straight from there.