Heat coconut milk in a small saucepan over medium-high heat until boiling.

Reduce heat to a simmer, add the black tea bag, and steep for 2 minutes.

Remove the tea bag and add cacao butter, stirring until melted.

In a separate bowl, sift cacao powder and add maple sugar, sea salt, rose water, and vanilla bean paste.

Pour the coconut milk mixture into the bowl with the cacao powder and other ingredients.

Stir until evenly mixed.

Refrigerate for at least 2 hours.

Roll approximately 1 tablespoon of the mixture between your hands to form a truffle.

Roll the truffle in desired toppings (crushed pistachios, dried rose petals, or desiccated coconut).