In a small, heavy-bottomed pot, place the coconut milk, maple syrup, sugar chocolate, 1 Tbsp (15 ml) matcha powder, and sea salt. Cook over lowest heat possible, stirring constantly, until chocolate is almost completely melted. Remove from heat and continue to stir until chocolate is melted and mixture is smooth. Add vanilla and stir to blend well.
Pour the mixture into a bowl and allow to cool to room temperature. Refrigerate until just solid enough to hold its shape. Using a small scoop or teaspoon, roll mounds of dough into balls and place on a plate covered with plastic wrap. Refrigerate until solid.
Another way is to put liquid in a syringe and fill up silicone forms for truffles or ice cubes than wait until they become solid and put in the fridge. Same thing can be done with cream instead of coconut milk.