Vegan chilli chocolate truffles

1. Heat coconut cream, coconut oil, salt, red chili flakes, and maple syrup in a sauce pan for a minute. Do not boil.
Turn off the heat and add the chocolate chips. Stir until chocolate is fully melted.
Leave to cool for about 15 minutes.
Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours or until fully set.
Use a 1” ice cream scoop to form the cooled chocolate mixture into balls. Arrange on a plate and put in the freezer for about 15 minutes.
Roll each ball in cocoa powder to coat evenly.
Serve immediately or refrigerate.