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Heat the coconut milk in a saucepan over low heat until it’s about to boil.
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Pour the hot coconut milk over the chocolate in a heatproof bowl and let sit for 2 minutes. Stir with a silicone spatula until the chocolate is fully melted and smooth.
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Add the vanilla, espresso powder, agave, and sea salt. Stir until well combined.
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Cover the bowl with plastic wrap and refrigerate for 3 hours, until firm and scoopable.
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Using a 1 tablespoon size cookie scoop, scoop out the ganache and roll it in cocoa powder until evenly coated.
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Store the truffles in the refrigerator for up to 5 days.