Place the ground up rolled oats in a bowl along with the coconut flour.

Make sure to warm up the coconut oil before measuring it. I heated up the glass container of coconut oil till it was melted, then took 3 tablespoons from it to add to the oats and coconut flour.

Add the International Delight® HERSHEY’S® Chocolate Caramel creamer to a microwave safe cup and heat for 20 seconds or till slightly warm. Then add this to the bowl with the oats, coconut flour and coconut oil, and mix well.

Set mixture aside till it cools a bit. Then, take spoonfuls and roll them into balls.

Melt the white, milk and dark chocolate (I added the different chocolates to 3 different bowls and microwaved them on 2 - 30 second intervals. When melted, roll the truffles in either of the chocolates and set on parchment paper to set. If you'd like it glazy, then don't place them in the fridge to set - let them stay on the counter till the chocolate has hardened. These Chocolate Caramel truffles can be stored for about 4-5 days in an airtight container in the fridge.

Using a frother, froth the International Delight® HERSHEY’S® Chocolate Caramel creamer. Then, pour into the coffee and spoon the froth onto the top and it is ready to enjoy!