Ensure the cream cheese or coconut butter, as well as the butter, are at room temperature before beginning. Place all base ingredients—cream cheese or coconut butter, butter, powdered sugar or erythritol, and instant coffee—into a mixing bowl. Stir until the mixture becomes smooth and fully combined.

Transfer the bowl to the freezer for several minutes, or until the mixture becomes firm enough to scoop without losing shape.

Using a mini cookie scoop or spoon, portion the mixture into small balls. Roll each portion between your palms to achieve a smooth, uniform shape. Place the formed truffles onto a parchment-lined plate or tray.

Return the truffles to the freezer and allow them to chill until completely solid. If preparing the mixture in a single container, allow it to firm and then cut it into bar-shaped pieces instead of rolling.

If coating is desired, melt the chocolate chips or chopped chocolate with a small amount of neutral oil to achieve a smooth consistency. Dip each truffle into the melted chocolate and place it back onto the parchment-lined surface to set.

Allow the chocolate coating to fully harden before serving. Store the finished truffles in the refrigerator or freezer and serve chilled.