In a medium bowl, combine Greek yogurt, coconut cream, cashew butter, coconut extract, ground coconut flakes, honey, vanilla bean paste, and salt. Stir until smooth and fully combined.
Line a baking sheet with parchment paper. Scoop into 15 portions (about 1.5-2 tablespoons each) and flatten into discs about ½-inch thick.
Freeze for 1 hour, or until fully firm.
Melt dark chocolate in 30-second intervals in the microwave, at 50% power, or using a double boiler, stirring until smooth.
Dip each frozen disc into the chocolate, coating completely. Let excess drip off, then return to the baking sheet. Sprinkle with toasted coconut. Repeat with remaining discs.
Freeze for 5–10 minutes until the chocolate shell is set.