Step 1

Heat the Coconut Milk (1/2 cup), Coconut Oil (1 tablespoon), Maple Syrup (1 tablespoon) (if using), and Matcha Powder (1 tablespoon) in a microwave oven for 30 seconds, or until the coconut milk bubbles.

Step 2

Stir in the 70% Dark Chocolate (10 ounce) and place a bowl or lid over the top of the bowl to lock in the heat. Let rest for 5 minutes, then mix until smooth.

Step 3

Place the bowl in the fridge until the chocolate is firm, about 3 to 4 hours.

Step 4

Using a melon baller or teaspoon, portion the chocolate and roll in your hands to form smooth, round balls. The colder the chocolate is, the easier it will be to roll. Pop the bowl back in the fridge every 5 minutes if you need to.

Step 5

Arrange the Black Sesame Seeds (to taste) and Toasted Coconut Flakes (to taste) on separate plates and roll your balls in them, pressing to adhere.

Step 6

For the Matcha Powder (to taste), you can also just use a sift --looks prettier this way.

Step 7

Return to the fridge to firm up further, about 20 minutes. Or store them for later—they last up to one week!