In a small pot, warm coconut milk until it begins to steam (but not to a boil).
Place chopped chocolate in a large, preferably glass, bowl. Pour heated coconut milk overtop, and allow to sit for 1-2 minutes to let the chocolate milk. Whisk together until it's well-combined and smooth.
Stir in remaining ingredients, and place in the fridge for 2-4 hours to set.
When you're ready to scoop, set out truffle mixture to thaw for about 10 minutes. Using a 1-inch cookie scoop, scoop truffles and roll to form even balls.
Dust in cacao, sprinkle with sea salt or leave plain--whatever you'd like! Keep refrigerated until ready to serve, or freeze for a treat for later.