Melt coconut butter in microwave, 1 minute. Cool down by stirring in warm honey. Keep temperature under 85F degrees. Add the seasalt, vanilla, and coffee grinds, stir. Add the cacao powder, truffle shavings. Add Grand Marnier. Warm heavy cream to 85F degrees, pour over chocolate, whisk well till stiff.

Transfer to parchment covered glass tray. Cool, roll filling into thick log. Cut in 1”x1” pieces. Dust hands with cacao powder, roll pieces through cacao powder, crushed hazelnuts or chocolate sprinkles, form into smooth balls. Cool in fridge. Enjoy.