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Prepare the Coconut Mixture: Combine the unsweetened shredded coconut, chilled coconut cream, maple syrup (or agave syrup), vanilla extract, and a pinch of sea salt in a mixing bowl. Stir well until all the ingredients are evenly incorporated.
Shape the Truffles: Use your hands or a small scoop to form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Chill the Truffles: Refrigerate the truffles for 30 minutes to firm them up.
Melt the Chocolate: Melt the vegan dark chocolate in a microwave-safe bowl or using a double boiler until fully melted and smooth.
Coat the Truffles: Dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Tap off any excess chocolate.
Set and Serve: Allow the chocolate to set at room temperature or refrigerate to speed up the process. Store in an airtight container in the refrigerator.