In a large mixing bowl, sift the coconut flour to avoid clumps. Add the sea salt and sweetener of choice and mix until well combined. Mix in the paleo chocolate and the nut butter of choice.
Add the milk, 1 tablespoon at a time until a 'dough' consistency is formed. Shape into bite sized balls and set aside.
Spread a plate with the cocoa powder and and roll the balls to cover completely. Eat immediately or refrigerate for 30 minutes.
Like the original Paleo Breakfast cookie dough, these are great to store in the freezer and simply remove 30 minutes before consumption. If making in batches, it’s best tasting coming out of the fridge but can be kept at room temperature for up to 5 days.