Warm the coconut cream. Add the coconut cream to a small saucepan and warm it over low heat until it becomes hot and steamy. Do not let it boil, because high heat can make the chocolate split.

Pour the cream over the chocolate. Pour the hot coconut cream over the chopped chocolate. Let it sit for 2 minutes so the chocolate can soften before stirring.

Stir until smooth. Gently stir from the center outward until the mixture turns glossy and smooth. Add the vanilla extract, sea salt, and maple syrup if using.

Chill the mixture. Cover the bowl and refrigerate the chocolate mixture for 1 to 2 hours, or until it becomes firm enough to scoop. It should feel soft but not runny.

Scoop and roll. Use a small cookie scoop or spoon to portion the mixture. Roll each portion between your hands to form small balls.

Coat the truffles. Roll each truffle in cocoa powder or your preferred topping. Place them on a lined tray and chill for another 15 to 20 minutes before serving.