- Place butter, vanilla and icing sugar in a bowl and beat until pale and creamy. Stir in oats, coconut and Craisins.
- Roll mixture into 30 even-sized balls, place on a tray and refrigerate for 1 hour until firm.
- Place chocolate and Kremelta in a bowl and melt over a saucepan of simmering water. Stir until smooth.
- Skewer one ball at a time and dip into the melted chocolate to coat. Remove skewer and return the chocolate truffle to the tray for chocolate to set. Store in the fridge.