In a small saucepan, whisk together the cocoa powder and sea salt.

Gradually pour in 2 tablespoons of oat milk and whisk into a smooth paste to prevent clumping.

Add the remaining oat milk and maple syrup.

Place the saucepan over medium heat, whisking constantly until the mixture reaches a simmer (approximately 75-80 degrees Celsius).

Remove from heat immediately before the liquid reaches a rolling boil to preserve the texture of the oat milk.

Stir in the vanilla extract and chopped dark chocolate until the chocolate is fully melted and the beverage is emulsified.

Pour into a pre-warmed mug and serve immediately.