Line a baking sheet with parchment paper and set aside. In a medium bowl, beat the chilled coconut cream with an electric mixer until smooth and fluffy, about 1 minute.

Add the powdered sugar, vanilla extract, and salt to the coconut cream. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until the mixture is thick and holds its shape.

Fold in the shredded coconut with a spatula until evenly distributed throughout the mixture. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes until firm enough to scoop.

Using a small cookie scoop or tablespoon, portion the chilled mixture into 24 balls and place them on the prepared baking sheet. Roll each portion between your palms to create smooth, round truffles. Freeze for 15 minutes while you prepare the chocolate coating.

Melt the chopped dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth. Remove from heat and let cool for 5 minutes until just warm to the touch.

Remove the truffle balls from the freezer and let them sit at room temperature for 10 minutes. Working with one truffle at a time, drop it into the melted chocolate and use a fork to turn and coat completely. Lift it out, letting excess chocolate drip back into the bowl, then return to the parchment-lined sheet.

If using toppings, sprinkle them over the wet chocolate coating immediately. Refrigerate the coated truffles for 20 minutes until the chocolate is completely set and firm to the touch. Store in an airtight container in the refrigerator until ready to serve.