Prepare the cottage cheese mixture. Place the cottage cheese in a mini food processor and pulse until completely smooth and creamy.

Add the maple syrup and sifted cocoa powder. Continue processing until the ingredients form a uniform chocolate mixture, pausing when necessary to scrape down the sides of the processor. Taste and adjust the sweetness if needed.

Refrigerate until firm. Spoon the blended mixture into a container and level the top. Cover securely and refrigerate for at least 4 hours, or leave it overnight, until sufficiently firm for shaping.

Shape the truffles. Line a plate with parchment paper. Using a small scoop, portion approximately 2 teaspoons of the chilled mixture at a time and shape each portion into a ball.

Arrange the formed truffles on the prepared plate. Continue until all of the mixture has been portioned, then place the plate in the freezer for 30 minutes to 1 hour.

Prepare the melted chocolate. Combine the semi-sweet chocolate chips and coconut oil in a small saucepan. Heat over low heat, stirring continuously, until the chocolate is fully melted and smooth.

Pour the melted chocolate into a small bowl to make coating the truffles easier.

Coat each truffle. Working promptly, dip the chilled truffle balls individually into the melted chocolate until completely covered.

Return each coated truffle to the parchment-lined plate and repeat until every piece has been coated.

Finish and set. While the chocolate coating remains wet, lightly sprinkle the tops with flaky sea salt.

Transfer the finished truffles to the freezer for another 30 minutes to 1 hour, or until the chocolate shell has completely hardened.