In a small sauce pan, bring coconut milk and water to a boil. Add the oats and a pinch of salt, and stir in the dates. Cook for about 4 minutes, then stir in the cocoa powder. Cook for another 1-2 minutes, or until the oats are fluffy and creamy. Stir in the nut butter, then divide into two bowls. Top with some chocolate chips, coconut flakes, pecans and a drizzle of maple syrup, and serve immediately.