Place cocoa butter into a small heatproof glass dish and cover with cling wrap. Heat in microwave for approximately 3 minutes in 1 min increments, until melted. Add coconut butter to the cocoa butter and nuke another minute.
Put melted cocoa butter and coconut butter into high speed blender and then add rest of truffle ingredients. Blend on high speed for 1 minute. Stop blender and use a spatula to scrape down sides. Blend for a further two minutes in one minute increments, or until mixture is smooth and thoroughly combined.
Use a spatula to scoop out all of the truffle mixture into a clean bowl. Cover bowl with cling wrap and leave in fridge to chill for a few hours until set (it may look quite hard, but that's fine, as the mixture will soften very easily once out of the fridge).
Roll heaped tablespoons of mixture into balls (makes approximately 30 truffles) and roll in desiccated coconut. If coconut mixture becomes too soft, return to fridge and roll in batches. It helps to rinse hands in cold water (pat dry with paper towel) during rolling as mixture melts easily.
Put truffles on a tray lined with grease-proof paper and cover with cling wrap. Leave to chill in fridge until ready to eat. Remove from fridge 5 mins before serving. Eat soon after as truffles will become too soft if left out of fridge for an extended period. Truffles may also be frozen - bring back to room temperature before eating or eat straight from the freezer. They make the most amazing fat bomb truffles eaten this way.