Preheat oven to 200°. Fit a baking sheet with a wire rack.
Wash oranges. Then slice into 1/8-1/4" thin rounds, leaving the peel intact.
Sprinkle both sides of the oranges with coconut sugar and then place on wire rack.
Dry in oven for 2½-3 hours, until most of the moisture is gone but the oranges are still pliable. If you cut the oranges too thick it will take much longer to dry.
While oranges cool, make the chocolate coating. Heat a sauce pot over medium-low, add chocolate chips and coconut oil to pan. Stir until chocolate melts and becomes smooth and shiny.
Remove from heat and stir in cinnamon.
Remove wire rack from baking sheet. Line baking sheet with parchment paper.
Dip cooled orange slices in chocolate, using a spatula to paint the chocolate halfway up the orange on both sides. Place chocolate dipped oranges on parchment lined sheet. Sprinkle with flake salt.
Once all oranges have been dipped, place baking sheet in fridge until chocolate is set (about 30 minutes).
Transfer oranges to an airtight container.
Will keep for up to 10 days.