In a medium bowl, combine the ABC spread, rice malt and coconut oil; if your coconut oil is not already a liquid consistency, melt it in the microwave first.
In a small mug or bowl, mix the coffee granules with a couple dashes of just-boiled water. Add to the wet ingredients along with the vanilla and mix well.
Add the dessicated coconut, cocoa, chocolate chips and sea salt to the mixture and mix again until combined.
Using your hands, roll the mixture into 8-10 truffle-sized balls (it will be a little sticky). Place the truffles on a plate lined with baking paper and refrigerate for at least 30 minutes to firm up.
Optional chocolate coating: Microwave the dark cooking chocolate in a small bowl for about a minute. Dip each truffle in the melted chocolate, using a teaspoon to coat each one easily. Place each one back on the lined plate and refrigerate again for 30 minutes. Eat!
These will keep for about a week, but trust me they'll be gone in a day or two!