Preheat the oven to 350 degrees Fahrenheit. On a baking sheet pour the oats on one side and the walnuts on the other side. Bake for 10 minutes. Remove from oven and allow to cool.

Chop about half of the roasted walnuts, to make 1/3 cup finely chopped walnuts. Save the other half to sprinkle on your morning oatmeal or to toss into salads.

Place the cooled toasted rolled oats and the flaxseeds into a high-speed blender. Blend until the oats turn into flour.

Meanwhile in a medium mixing bowl, whisk together the 2 tablespoons melted coconut oil, the maple syrup, the dark cocoa powder, vanilla extract, and sea salt until smooth. Stir in the oat flour mixture and the roasted walnuts.

Using your hands form a large “dough” ball. Then make your own individual nut truffle balls. I usually make about 14 from one batch. Roll each ball in your choice of topping (I like dried coconut flakes the best). Store in a container in the refrigerator.