Gather all your ingredients for the Coffee Truffles and let cream cheese (or coconut butter) and butter sit at room temperature for 30 minutes.

In a mixing bowl, combine cream cheese (or coconut butter), butter, powdered sugar (or erythritol), and instant coffee. Blend on medium speed until smooth for about 2-3 minutes.

Spread the mixture into a shallow container and freeze for 15 minutes until firm enough to scoop.

Shape the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined plate. Freeze for another 15 minutes.

Melt chocolate in a double boiler over low heat, stirring until smooth. Remove from heat while still warm for dipping.

Dip each truffle into the melted chocolate using a fork, allowing excess to drip off, then return to the parchment-lined plate.

Let the chocolate-coated truffles sit at room temperature for about 30 minutes to set or refrigerate to speed up the process.

Store truffles in an airtight container in the refrigerator for up to one week, or freeze for up to three months.