1. In a large mixing bowl combine softened butter, cocoa powder and confectioners sugar. Mix until well combined and smooth.

2. Add shredded coconut, vanilla sugar and sea salt to the bowl. Mix until coconut is evenly distributed.

3. Gradually pour in strong brewed coffee mixing until dough comes together.

4. Cover bowl with plastic wrap and refrigerate mixture for at least 30 minutes or 0.5 hours at 40°F (4°C) to allow flavors to meld.

5. Once mixture has chilled use your hands to shape it into small balls about 1 inch or 2.5 cm in diameter. You should end up with around 26 truffles.

6. Roll each truffle between your hands to shape them into smooth spheres.

7. Place rolled oats in a shallow dish. Roll each truffle in oats to coat gently pressing oats onto truffle to adhere.

8. Place coated truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes or 0.5 hours at 40°F (4°C) to set coating.

9. Serve decadent chocolate truffles chilled and enjoy.