Chill coconut milk for several hours or overnight so that cream separates from liquid.
Carefully scoop 1/2 cup cream from the surface; you can use the remainder for additional recipes.
Whisk together the coconut cream, honey, vanilla extract, and salt. Stir until smooth.
Sift the cocoa powder by heaping tablespoons, whisking between each addition. Stir after the last addition until smooth.
Taste for sweetness and adjust if necessary.
As the consistency of these truffles is mousse-like, you may want to incorporate prebiotics toppings in order to create a firmer truffle.
Refrigerate for 30 minutes.
Scoop out small portions and roll into balls (about 1 inch in diameter).
Chill again while you set up your prebiotic rolling station.
Remove balls from refrigerator and roll in prebiotic toppings of choice.
Store in an airtight container in the refrigerator, they will last 3-4 days.
